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Mexican Panzanella Salad
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Mexican Panzanella Salad

Course Main Course
Cuisine Mexican
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 2
Calories 972kcal
Author Eat Love Eat

Ingredients

  • cornbread see notes
  • 1 small red onion
  • juice of half a lime
  • 1 tablespoon red wine vinegar
  • 1 can black beans (1 1/2 cups) drained and rinsed
  • 8-10 plum vine tomatoes or any tomatoes of your choosing
  • 1 avocado
  • a small bunch of coriander
  • 4 tablespoons rapeseed or olive oil
  • 1/2 jalapeño or other green chilli
  • 1/2 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.
  • 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).
  • 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.
  • 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.
  • 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.
The nutrition label is just for the salad without the cornbread.

Nutrition

Calories: 972kcal