Thursday, December 18, 2008

Southwest Salad With Cornbread


1 ½ cup cornmeal
2 teaspoons baking powder
¼ teaspoon salt
1 teaspoon chicken bouillon granules
1 egg
3 tablespoons canola oil
1 cup water
1 can red beans, rinsed and drained
1 can black beans, rinsed and drained
1 can corn, drained
¾ cup grilled chicken, sliced into strips
¾ cup finely chopped green onions
1 clove garlic, peeled and minced
¾ cup salad dressing, Italian or balsamic vinegar
Lettuce, iceberg or romaine


Preheat oven to 350 degrees. Coat a square baking pan with non-stick spray. Mix cornmeal, baking powder, salt and chicken bouillon. Beat egg and oil together, slowly add water. Blend dry ingredients with egg, oil and water. Pour into baking pan and bake for 20 minutes, or until golden. At this point, either cut into serving-sized squares and serve on the side, or cut and return to cooling oven for toasting into croutons. As the bread toasts or cools, prepare salad. Mix remaining ingredients and then add croutons, or serve with hot corn bread slices. Tortilla chip slices can also garnish salad for presentation.

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