Go Back
+ servings
A plate of cornbread bean salad with wedges of lime and tomatoes to the side.
Print Recipe
5 from 3 votes

Mexican Panzanella Salad

A chargrilled Mexican inspired panzanella salad made with cornbread, avocado and blackbeans
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Lunch, Main Course
Cuisine: Mexican
Servings: 2
Calories: 997kcal
Author: Sasha Hooper


  • 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


  • 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.


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.


Calories: 997kcal | Carbohydrates: 124g | Protein: 28.1g | Fat: 48.7g | Saturated Fat: 7.6g | Polyunsaturated Fat: 8.7g | Monounsaturated Fat: 29.1g | Cholesterol: 45.4mg | Sodium: 1607.2mg | Potassium: 2810.4mg | Fiber: 28.2g | Sugar: 19.9g | Vitamin A: 295.7IU | Vitamin C: 143.3mg | Calcium: 455.6mg | Iron: 9.6mg