What’s For Dinner?
Corn Bread Salad With Lime Juice and Cilantro
(First star is lowest, fourth star is highest)
If you want a corn bread salad with true pizazz, try this tasty, slightly offbeat Southwestern-flavored salad. Oil, lime juice, peppers and herbs are added to stale corn bread crumbs to give the mixture a tabbouleh-like consistency.
Hands on time: 20 minutes Total time: 1 hour and 50 minutes Serves: 6
3 cups stale corn bread
1/2 red bell pepper, seeded and diced
1/2 green bell pepper, seeded and diced
1/2 small red onion, chopped
4 tablespoons chopped parsley
2 tablespoons chopped cilantro
2 green onions, chopped
2 garlic cloves, minced
1 red or green jalapeno pepper, chopped
Salt and freshly ground black pepper to taste
3 tablespoons olive oil
1 tablespoon white vinegar
6 tablespoons lime juice
Crumble the corn bread coarsely -- you want to have some crumbs and some chunks, but no chunks should be larger than 1/2 inch in diameter. Spread the corn bread in a shallow pan and bake for 1
1/2 hours until dry and very crispy (tossing it once every half-hour for even cooking).
In a large bowl, combine red and green peppers, onion, parsley, cilantro, green onions, garlic and jalapeno, salt and pepper and toss well. Add the corn bread and toss well to combine. Add the oil, vinegar and lime juice and toss again. -- Adapted from Chris Schlesinger and John Willoughby's "Thrill of the Grill" (William Morrow, 1990, $30).