Southwest Salad with Cornbread Croutons

Warm and crisp from the oven, the croutons on this salad are a delicious way to use up leftover cornbread. Especially if it's started to go a bit stale. And with corn, sweet potatoes, and black beans it's a filling and substantial salad perfect for a light dinner or hearty lunch.

Southwest Salad with Cornbread Croutons

Serves 2

2 tbsp buttermilk
1/2 tsp chopped chipotles in adobe
1/2 tsp honey
1 tsp mayonnaise
1 tsp red wine vinegar

1 small sweet potato
1 tsp olive oil
2/3 cup black beans, drained and rinsed
1/2 cup sliced cherry tomatoes
1/3 cup corn kernels, blanched
1 small avocado, chopped
1/2 green bell pepper, chopped
2 cups romaine, chopped, washed and spun dry
1/2 cup cubed cornbread
salt and pepper to taste
sesame seeds, optional

Preheat oven to 400. Cube sweet potato and toss with olive oil, salt and pepper. Bake for 15-20 minutes until soft in the middle. Set aside to cool. Meanwhile, combine buttermilk, chipotles, honey, mayonnaise, and vinegar in a large bowl, whisk to combine. Add black beans, tomatoes, corn, avocado, pepper, lettuce, and sweet potatoes, stir to coat evenly. Season with salt and pepper. In an oven safe skillet or baking sheet, arrange cubed cornbread in a single layer and place under broiler until just beginning to brown. Remove from oven and top salad with warm cornbread croutons and sesame seeds if using.

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