Ingredients

• 5 cups 1/2-inch cubed cornbread made from an 8.5-ounce box mix
• 1 1/2 pounds tomatoes, stemmed and cut into medium dice
• salt, to taste
• 2 medium garlic cloves, minced
• 1/2 large red onion, cut into small dice
• 1/4 cup chopped fresh cilantro
• 2 ripe avocados cut into medium dice
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• Ground black pepper, to taste