Not Your Average Salad

I could be wrong, but I am pretty sure that avocados and cornbread make the world go 'round. After weeks of farm fresh greens, a little variety was in order in the form of cornbread salad. I cannot for the life of me remember where I saw the idea, but this southwestern version of the classic Italian panzanella stuck in my mind. I begrudgingly forked over three whole dollars for a single avocado (!) and got moving. If you have the cornbread pre-made, assembly is a cinch. Throw in some beans, lime, tomatoes and of course garlic, and you have yourself a meal. There is something about a fresh salad that is oh so satisfying, maybe because it has to be eaten right away to avoid a soggy result. It's now or never!

Double Cornbread Salad
The proportions of ingredients are flexible, it is a salad after all. Prep time is vastly reduced if you have the cornbread and roasted garlic pre-made.
1) Bake cornbread and let cool
2) Cut cornbread into cubes and toast in the oven at 350 degrees for about 10 minutes
3) Wrap garlic cloves and corn cobs in foil, roast at the same time, same temperature until soft
4) Mix tomatoes, corn, black beans with lime juice and mashed roasted garlic cloves, let marinate
5) Add chopped avocado and cornbread cubes to the veggies, top with fresh cilantro
6) Enjoy immediately!