Name: Cornbread Salad
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 6 servings
Ingredients: 5 ounces leftover cornbread (about half of a 9-inch round cornbread, or 4 muffins); 1 can (15 ounces) beans (black, kidney, or navy), rinsed and drained; 1 cup leftover chili or thick pasta sauce; 1 tablespoon prepared salsa; 1 small tomato, diced; 1/4 cup chopped cilantro, parsley, or celery leaves; 1/4 cup chopped onion (white, red, or green)

Text Size:

Ingredients

Preparation time:
5 minutesCooking time:
5 minutes.

5 ounces leftover cornbread (about half of a 9-inch round cornbread, or 4 muffins)
1 can (15 ounces) beans (black, kidney, or navy), rinsed and drained
1 cup leftover chili or thick pasta sauce
1 tablespoon prepared salsa
1 small tomato, diced
1/4 cup chopped cilantro, parsley, or celery leaves
1/4 cup chopped onion (white, red, or green)

Directions

Yield:
6 servings

Serving size:
1 cup

Crumble leftover cornbread into bite-size pieces into a medium serving dish or pasta bowl. Combine beans and chili (or pasta sauce) and salsa in a small saucepan over medium heat to reheat for a few minutes. Do not boil. Spoon bean mixture evenly over cornbread pieces. Top with chopped tomato, cilantro, and onion. Serve immediately.

Calories: 209 calories, Carbohydrates: 31 g, Protein: 10 g, Fat: 5 g, Saturated Fat: 2 g, Cholesterol: 12 mg, Sodium: 604 mg, Fiber: 5 g

Exchanges per serving: 2 starch, 1 medium-fat meat. Carbohydrate choices: 2.