Cornbread Salad With Lime Juice and Cilantro

Name: Cornbread Salad With Lime Juice and Cilantro
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4-6 serving(s)
Ingredients: 709.77 ml cornbread, dried, coarsely crumbled; 118.29 ml red bell pepper, diced; 118.29 ml green bell pepper, diced; 118.29 ml red onion, diced; 59.14 ml flat leaf parsley, chopped; 29.58 ml cilantro, chopped; 2 green onions, chopped; 2 garlic cloves, minced; 113.39 g can diced green chilies, drained; 14.79 ml cumin seed; salt; cracked pepper; 44.37 ml olive oil; 14.79 ml white vinegar; 88.74 ml lime juice

Submitted by TXOLDHAM

"Clipped from Dallas Morning News a while back. Time does not include the time to make the cornbread for the salad. Don't let the number of ingredients put you off. Cooking time is time to dry out the corn bread thoroughly."

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Ready In:: 1hr 15mins
Ingredients:: 15
Serves:: 4

ingredients

709.77 ml cornbread, dried, coarsely crumbled
118.29 ml red bell pepper, diced
118.29 ml green bell pepper, diced
118.29 ml red onion, diced
59.14 ml flat leaf parsley, chopped
29.58 ml cilantro, chopped
2 green onions, chopped
2 garlic cloves, minced
113.39 g can diced green chilies, drained
14.79 ml cumin seed
salt
cracked pepper
44.37 ml olive oil
14.79 ml white vinegar
88.74 ml lime juice

directions

Preheat oven to 250°F
Spread corn bread in a jellyroll pan.
Bake for 1-1/2 hours or until crisp.
Combine corn bread, bell peppers, red onion, parsley, cilantro, green onions, garlic and chiles in large bowl, tossing lightly.
Season with cumin seeds, salt and pepper.
Whisk olive oil, vinegar and lime juice in a small bowl until thorougly blended.
Pour over corn bread mixture and toss gently to coat.