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What's for Dinner | Second Helpings

Corn Bread: Stirred, Not Tossed

April 21, 1999|MAYI BRADY | SPECIAL TO THE TIMES

It seems as if everyone has a recipe for "the best" corn bread. And that's just great because I'm not going to give you yet another one. But the next time you bake that incredible corn bread of yours, make a little extra for this salad.

The yellow of the corn bread, the red of the tomatoes and the bright green of the cilantro make this salad not only tasty but very pretty too.

So get baking.

*

Corn Bread, Tomato and Cilantro Salad

Active Work and Total Preparation Time: 20 minutes

CILANTRO VINAIGRETTE

1/4 cup vinegar

1/4 cup lime juice

3 tablespoons minced cilantro

1 tablespoon Dijon mustard

Salt, pepper

1/4 cup oil

* Combine vinegar, lime juice, cilantro, mustard and salt and pepper to taste in bowl. Slowly whisk in oil. Taste and add more salt and pepper if needed. Makes about 1/2 cup.

SALAD

2 cups lightly crumbled day-old corn bread

4 plum tomatoes, chopped

4 green onions, sliced

1/2 cup loosely packed cilantro leaves

* Combine corn bread, tomatoes, green onions and cilantro in large bowl. Stir gently to combine so corn bread doesn't fall apart. Toss with 1/4 to 1/3 cup Cilantro Vinaigrette.

4 servings. Each serving: 139 calories; 326 mg sodium; 0 cholesterol; 9 grams fat; 13 grams carbohydrates; 2 grams protein; 0.27 gram fiber.

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