The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Oct. 14, 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!!
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Liz

Cooking Level: Intermediate

Living In: Terrebonne, Oregon, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.55 star rating.
Reviewed: Sep. 22, 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.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Sep. 20, 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!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Sep. 20, 2009
We loved this! Easy, delicious, filling. Makes a lot!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Sep. 18, 2009
Mmm this is delicious! Tomatoes from the garden usually means tons of tomato salad and fresh salsa this time of year and I was looking for something a little different...found it!! Thanks! :)
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Photo by eileen

Cooking Level: Intermediate

Home Town: New York, New York, USA
Living In: Queens, New York, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.55 star rating.
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Reviewed: Sep. 16, 2009
I've been wanting to try making a bread salad for a while. The cornbread bites tasted good but the other flavors were overpowering. I found myself pushing the red onion out of the way!
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Photo by Lil Mermaid

Cooking Level: Intermediate

Home Town: Mansfield, Texas, USA
Living In: Fort Worth, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Sep. 10, 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.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Jun. 15, 2009
I made this for a family gathering and even the pickiest eaters LOVED this. I will definetly make this again.
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.55 star rating.
Reviewed: Mar. 15, 2009
Great recipe for using up old cornbread. I'd definitely make again. I thought it was a little heavy on the onion--next time, I'll cut that in half. I also used dried cilantro (about 1 T.), and that worked out fine. I mixed the cilantro in with the tomatoes, so it had time to soften up in the juices.
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Cooking Level: Beginning

Living In: Albuquerque, New Mexico, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.55 star rating.
Reviewed: Nov. 12, 2008
Good, but interesting. I can't help but think this tasted like guacamole with cornbread crutons thrown in!
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Photo by Jenny

Cooking Level: Intermediate

Home Town: Langley, Washington, USA
Living In: Everett, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.55 star rating.
Reviewed: Sep. 7, 2008
This was really good, with a few changes, use fresh tomato, instead of steamed, and sweet onion instead of red. Yum.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: 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.
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Cooking Level: Expert

Home Town: Shelbyville, Illinois, USA
Living In: Decatur, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
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Reviewed: 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.
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Photo by ONIOND

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Jul. 4, 2008
I loved this! My mother gave us ALOT of fresh tomatos out of her garden, so I found this recipe (among others) to use this wonderful bounty. So happy I ran into this one.
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Photo by Allrecipes

Cooking Level: Intermediate

Home Town: Durant, Oklahoma, USA
Living In: Mesquite, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Mar. 1, 2008
Very light and refreshing. Nice combo of textures and tastes. I did add some finely chopped red pepper, and some black beans for a little more protein. Then added a little romaine around the sides for more crunch. I think it would have been great without these additions too.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Feb. 26, 2008
wonderful over spinach as well. loved it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Oct. 10, 2007
This salad was great! My daughter took the leftovers for lunch. I will make this again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: 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!
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Photo by Becca

Cooking Level: Intermediate

Living In: Baltimore, Maryland, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.55 star rating.
Reviewed: Feb. 21, 2007
Very flavorful but the cornmeal slightly overwhelms the avocado and tomato. Overall, very light and fresh!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.55 star rating.
Reviewed: Aug. 21, 2006
this was the first time that i made this dish. just found it off the web site and tried for the family. we had alot of tomatoes to use up from the garden and it turned out great. everyone liked it
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Cooking Level: Intermediate

Home Town: Hammond, Indiana, USA
Living In: Martinsville, Indiana, USA

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