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Categories:
mix tomatoes salt garlic red onion fresh cilantro avocados olive oil red wine vinegar ground black pepper
Viewed: 14 - Published at: 9 years agoIngredients
- 5 cups 1/2-inch cubed cornbread made from an 8.5-ounce box mix
- 1 1/2 pounds tomatoes, stemmed and cut into medium dice
- salt, to taste
- 2 medium garlic cloves, minced
- 1/2 large red onion, cut into small dice
- 1/4 cup chopped fresh cilantro
- 2 ripe avocados cut into medium dice
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- Ground black pepper, to taste
Method
- Adjust oven rack to center position and heat oven to 250 degrees.
- Place cornbread cubes on a cookie sheet with a rim; bake until bread is dried out, about 30 minutes, then set aside to cool.
- Salt the tomatoes, stir in the garlic and let stand until juicy, about 30 minutes.
- Prepare remaining ingredients; toss with tomatoes. Add bread; toss. Let stand 10 minutes before serving.
