Show-Me Cornbread Salad with Black Beans

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

A hearty salad featuring crunchy cornbread cubes, black beans, fresh vegetables, and a tangy lime-cilantro dressing inspired by local flavors. This American-inspired salad recipe (vegetarian, gluten free option), ready in about 25 minutes, pairs cornbread, black beans, cherry tomatoes into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 250 calories and feeds 6, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 cups, cubed cornbread
• 1 cup, cooked and drained black beans
• 1 cup, halved cherry tomatoes
• 1 medium, diced red bell pepper
• 3 stalks, thinly sliced green onions
• 1/4 cup, chopped fresh cilantro
• 3 tbsp, freshly squeezed lime juice
• 2 tbsp olive oil
• 1 tbsp honey
• 1/2 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper

Cast-iron skillets worth buying → Best Cast Iron Skillets for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 375°F. Spread 4 cups of cubed cornbread evenly on a baking sheet and toast for 10 minutes until golden and slightly crispy on the edges, then set aside to cool.
2. Step 2: In a large mixing bowl, combine 1 cup cooked black beans, 1 cup halved cherry tomatoes, 1 diced red bell pepper, 3 thinly sliced green onions, and 1/4 cup chopped fresh cilantro.
3. Step 3: In a small bowl, whisk together 3 tbsp freshly squeezed lime juice, 2 tbsp olive oil, 1 tbsp honey, 1/2 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper until emulsified and tangy.
4. Step 4: Add the toasted cornbread cubes to the vegetables, pour the dressing over everything, and gently toss to combine, making sure the cornbread absorbs the dressing but retains some crunch.
5. Step 5: Let the salad rest for 10 minutes at room temperature before serving to allow flavors to meld.