Southern Corn Bread Salad
The toasted Corn Bread is crisp on the outside and tender on the inside, providing wonderful texture to this beautiful salad.
- 4 (3″ × 3″) squares Corn Bread
- 1 15-ounce can black beans, rinsed and drained
- 1 pint grape tomatoes
- 1½ cups cubed Pepper Jack cheese
- 1 cup spicy ranch salad dressing
Preheat oven to 400°F. Cut Corn Bread into 1-inch squares and place on a cookie sheet. Bake for 5 to 8 minutes, until toasted, watching carefully. Remove to wire rack and let stand for 5 minutes to cool slightly. Place bread in serving bowl.
Add black beans, tomatoes, and 1 cup of the cheese to the Corn Bread and toss gently.
Drizzle with salad dressing, toss again, then top with remaining cheese. Serve immediately, or cover and chill for 2 hours before serving.
Many cultures use leftover or stale bread in salads. In America, Southern Corn Bread Salad is probably the most well known. Italians make a bread salad called panzanella with stale bread, and Greeks make fattoush with crisp pieces of flatbread or pita bread.