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Eating On A Budget Recipe 7/16

Posted by on Jul. 16, 2013 at 7:25 PM
  • 2 Replies

     Southwest Cornbread Salad from the Budget Bytes site!

     

Prep time

Cook time

Total time

Total Cost: $6.13
Cost Per Serving: $0.77
Serves: 8

Ingredients
CORNBREAD
  • 1 cup yellow cornmeal $0.24
  • 1 cup all-purpose flour $0.15
  • ¼ cup sugar $0.04
  • 4 tsp baking powder $0.12
  • ½ tsp salt $0.02
  • 1 cup milk $0.62
  • 1 large egg $0.17
  • ¼ cup vegetable oil $0.21
SALAD
  • 2 small tomatoes $1.17
  • 1 medium avocado $1.19
  • ½ small red onion $0.22
  • 1 (15 oz.) can black beans $0.63*
  • ¼ bunch cilantro (optional) $0.22
DRESSING
  • 1 medium lime $0.30
  • ¼ cup olive oil $0.64
  • ½ Tbsp honey $0.08
  • 1 tsp ground cumin $0.05
  • ¼ tsp salt $0.02
  • ⅛ tsp garlic powder $0.02

Instructions
  1. Preheat the oven to 425 degrees. To make the cornbread, stir together the cornmeal, flour, sugar, baking powder, and salt in a large bowl until they are evenly combined. In a separate bowl whisk together the milk, egg, and vegetable oil.
  2. Pour the bowl of wet ingredients into the bowl of dry ingredients and stir them together just until combined. It may still be slightly lumpy. Pour the mixture into an 8×8 or 9×9 inch baking dish. Bake for about 20 minutes in the preheated oven, or until the top is lightly golden brown. Allow the cornbread to fully cool (about one hour), and then slice it into ¾ inch cubes.
  3. Place the cornbread cubes in a large bowl. Rinse the black beans, drain them well, and then add them to the bowl with the cornbread. Chop the tomatoes, onion, and avocado into a small dice and add them to the bowl. Pull the cilantro leaves from the stems, give them a rough chop, and then add them to the bowl.
  4. To make the dressing, squeeze the juice from the lime (about 3-4 tablespoons) into a small bowl. Add the olive oil, honey, cumin, salt, and garlic powder. Stir until combined.
  5. Pour the dressing over the salad ingredients and then gently stir until everything is combined. The cornbread will break into smaller pieces as you stir. Serve immediately or refrigerate until ready to serve.

Notes
*I used black beans that I had cooked from dry in my slow cooker.
by on Jul. 16, 2013 at 7:25 PM
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Replies (1-2):
momofsixangels
by on Jul. 16, 2013 at 8:26 PM

Probably not something I would try but looks good

alf2651
by on Jul. 16, 2013 at 9:22 PM

I know DH and DD wouldn't eat it, but I think it sounds delicious.

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