Tomato-Cornbread Salad with Avocado and Cilantro Recipe

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Most Helpful Positive Review

Jul 14, 2008

This was excellent. I used a batch of cornbread off the corn meal box, 4 large vine-on tomatoes (can't wait for my garden tomatoes to ripen!!), doubled the cilantro, and only used one avocado. Also had no red wine vinegar so used cider vinegar instead. This is a great recipe to modify for what you have on hand; I can't wait to make it again.

—ONIOND

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Most Helpful Critical Review

Sep 23, 2009

Good and different. The onion was so overpowering, though, so I will do maybe 1/4 rather than 1/2 large red onion next time and I put 3 avocados in, but they were pretty small, and I still couldn't get enough of the taste. Next time I will put 4 or 5 avocados in, and make them bigger chunks.

—Betty Bella

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32 Ratings

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Aug 17, 2008

This recipe goes well with a Mexican themed dinner. I served this with chicken enchiladas and spanish rice. It was a hit. Make sure to bake the corn bread until it is crispy, or it will get too mushy. For best results, add the corn bread just before serving.

—Paula S.

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Aug 12, 2010

I really liked this. I was making for only me for lunch so I scaled it was down and pretty much just eyeballed everything. I used some green onions that I have instead of the red onion and I left out the cilantro because I didn't have any. Really nice, summery, simple, and pretty healthy lunch :)

—Mrs.Williams

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Oct 15, 2009

This is AMAZING!! It has such great flavor...I even burnt my cornbread and it was still sooo good. I didnt have red wine vinegar, so I used balsamic and it still turned out amazing! This is a great side dish, lunch or snack. Its my new favorite!!

—Liz

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Sep 24, 2009

This was delicious! The sweetness of the cornbread contrasts nicely with the other flavors. I used leftover cornbread I had made and frozen (recipe from this site). I also added some bell pepper (chopped really finely) and a dash of lime juice. It took me a long time to dry out the cornbread (about an hour and a half in the toaster oven) but it was worth it because it had a nice crunch. This recipe is going in my favorites!

—marta

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Sep 11, 2009

This is fantastic as is! However if you want to make it incredible...add some crumbled bacon. I've also added a can of rinsed white beans to add some protein for a delicious one dish meal.

—jmkolbet

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Aug 12, 2007

Fun way to use up left over cornbread. Amazing salad; just make sure to eat it right after you toss the cornbread with other ingredients, otherwise it will get soggy. Very creative and tasty recipe!

—Becca

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Nutrition

Calories
234 kcal
12%

Carbohydrates
22.8 g
7%

Cholesterol
15 mg
5%

Fat
14.8 g
23%

Fiber
5 g
20%

Protein
4.3 g
9%

Sodium
290 mg
12%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Tomato-Cornbread Salad with Avocado and Cilantro

Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories: 234
Calories from Fat: 133

% Daily Value *
Total Fat 14.8g 23 %
Saturated Fat 2.7g 14 %
Cholesterol 15mg 5 %
Sodium 290mg 12 %
Potassium 452mg 13 %
Total Carbohydrates 22.8g 7 %
Dietary Fiber 5g 20 %
Protein 4.3g 9 %
Sugars 4.7g
** Vitamin A 16 %
** Vitamin C 23 %
** Calcium 8 %
** Iron 11 %
** Thiamin 9 %
** Niacin 16 %
** Vitamin B6 13 %
** Magnesium 11 %
** Folate 27 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.