Best 2 Tomato Cornbread Salad With Avocado And Cilantro Recipes

Calling all cornbread lovers! This tangy, colorful Tomato Cornbread Salad with Avocado and Cilantro is a delightful twist on the classic side dish. Perfectly ripe tomatoes, crisp corn kernels, and crumbled cornbread are tossed in a zesty dressing infused with lime juice, cilantro, and a touch of honey. Creamy avocado slices add a luscious texture, while crumbled cotija cheese provides a salty, tangy finish.

Accompanying this main recipe are three equally enticing variations. The Black Bean and Corn Salad offers a hearty, protein-packed option, while the Caprese Cornbread Salad combines fresh mozzarella, basil, and tomatoes for a Mediterranean twist. For a smoky, flavorful variation, try the Roasted Corn and Poblano Salad.

Each salad is easily customizable to suit your preferences. Feel free to adjust the level of spiciness, add more vegetables, or swap out the cheese for a vegan alternative. No matter how you choose to prepare it, this versatile salad is sure to be a hit at your next gathering.

Let's cook with our recipes!

EASY TOMATO AVOCADO SALAD

Easy Tomato Avocado Salad image

Provided by Layla

Time 5m

Number Of Ingredients 13

Ingredients

2 cups chopped tomatoes (about 1/2 inch (any type of tomatoes you like))
2 ripe avocados (cubed)
1/4 small red onion (sliced)
1/4 cup minced cilantro (or parsley)
Juice of 1 lime
2 Tbsp. extra virgin olive oil
1/2 teaspoon red pepper flakes
Salt and black pepper to taste
Additional optional add ins:
1 small cucumber (sliced)
1/2 cup chickpeas
1/2 cup black beans
1/2 cup feta or cubed mozzarella

Steps:

In a large salad bowl, place the tomatoes, avocado, and cilantro.
Drizzle with olive oil, lime juice, pepper flakes and salt & pepper to taste. Gently toss.
Serve immediately or cover with plastic wrap in fridge for up to 2 hours.

TOMATO, AVOCADO, AND CILANTRO SALAD

Tomato, Avocado, and Cilantro Salad image

This simple and refreshing salad goes well on its own, in a sandwich, or as a side with anything barbecued.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 8

Ingredients

6 small tomatoes, cored and cut in eighths
1 small white onion, thinly sliced
coarse salt
freshly ground black pepper
1 1/2 tablespoons extra-virgin olive oil
2 teaspoons mild vinegar, such as champagne vinegar or white wine vinegar
2 ripe avocados, peeled, pitted, and sliced lengthwise
3/4 cup fresh basil or cilantro leaves

Steps:

In a small bowl, gently toss the tomatoes and onion with salt, pepper, olive oil, and the vinegar. Lift the vegetables out and spread on a serving platter. Lay the avocado slices on top and pour the tomato-vinegar juices onto the avocados. Scatter with fresh basil or cilantro leaves.

Tips:

Choose ripe, flavorful tomatoes: The quality of your tomatoes will make a big difference in the flavor of your salad. Look for tomatoes that are deep red and have a sweet, juicy aroma.
Use fresh corn: Fresh corn on the cob is best for this salad, but you can also use frozen or canned corn if you don't have any fresh corn on hand.
Don't overcook the corn: Corn should be cooked just until it is tender-crisp. Overcooked corn will be mushy and lose its flavor.
Use a light, flavorful dressing: A simple vinaigrette or a creamy avocado dressing is a good choice for this salad. Avoid using a heavy dressing, as it will overpower the delicate flavors of the tomatoes and corn.
Add some fresh herbs: Fresh herbs, such as cilantro, basil, or parsley, will add a nice pop of flavor to your salad.
Serve immediately: This salad is best served immediately after it is made. The corn and tomatoes will lose their flavor if they sit for too long.

Conclusion:

Tomato cornbread salad is a delicious and refreshing summer salad that is perfect for any occasion. It is easy to make and can be tailored to your own personal taste. With its sweet and savory flavors, this salad is sure to be a hit at your next potluck or barbecue.