Mexican Panzanella Salad

A plate of cornbread bean salad with wedges of lime and tomatoes to the side.

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5 from 3 votes

Mexican Panzanella Salad

A chargrilled Mexican inspired panzanella salad made with cornbread, avocado and blackbeans

Prep Time20

Cook Time10

Total Time30

Course: Lunch, Main Course

Cuisine: Mexican

Servings:

Calories: 997kcal

Author: Sasha Hooper

Equipment

Ingredients

3 cups cornbread see notes
1 small red onion
½ lime, juiced
1 tablespoon red wine vinegar
1 can can black beans (1 ½ cups) drained and rinsed
8-10 plum vine tomatoes or any tomatoes of your choosing
1 pitted avocado
1 a small bunch of coriander
4 tablespoons rapeseed or olive oil
½ a jalapeño or other green chilli
½ teaspoon cumin

Instructions

Heat a griddle pan. Cut the cornbread into cubes and place on the griddle pan. Turn every 30 seconds or so until each side has been grilled and is nicely golden. Remove and set aside.
3 cups cornbread
Thinly slice the red onion into half moons. Place into a small bowl. Add a pinch of salt, the juice of half a lime and 1 tablespoon of red wine vinegar. Leave to steep for 10 minutes or so (though longer won't hurt).
1 small red onion, ½ lime, juiced, 1 tablespoon red wine vinegar
Place the black beans in a large bowl. Halve or quarter the tomatoes, depending on size and dice the avocado. Add these to the bowl.
1 can can black beans, 8-10 plum vine tomatoes, 1 pitted avocado
Using a stick blender, blitz the coriander with the oil. Finely chop the jalapeño and add this to the coriander oil along with the cumin and a pinch of salt.
1 a small bunch of coriander, 4 tablespoons rapeseed or olive oil, ½ a jalapeño, ½ teaspoon cumin
Add the cornbread cubes to the bowl with the black beans, tomato and avocado. Pour in the steeped red onion along with all of the juices. Pour in the coriander oil. Mix everything together well. As with traditional panzanella, this is a pretty hardy salad and is perfectly fine (arguably better) if it's made in advance. Season to taste.

Notes

As mentioned above, I haven't given a recipe for cornbread. Use your favourite recipe or buy some if that's an option. As for quantities, I used about half of what you can see in the image above to make a salad that serves two people.

Nutrition