Cornbread Salad With Smoked Chile Vinaigrette

Recipe Ingredients

3 cups	187g / 6.6oz	Half-inch-diced stale cornbread
1/2 cup	73g / 2.6oz	Diced red bell pepper
1/2 cup	73g / 2.6oz	Diced yellow bell pepper
1/4 cup	15g / 0.5oz	Finely-diced red onion
1/4 cup	15g / 0.5oz	Finely-sliced green onion
2		Garlic cloves - finely chopped
1/4 cup	59ml	Rice wine vinegar
1/3 cup	78ml	Olive oil
1 teaspoon	5ml	Pureed canned chipotle pepper
1 tablespoon	15ml	Honey
1/4 cup	4g / 0.1oz	Coarsely-chopped cilantro
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Preheat oven to 350 degrees.

Spread cornbread in an even layer on a baking sheet and bake for 20 minutes, or until crispy. Place the cornbread in a large bowl and add the peppers, onions and garlic. Mix together the vinaigrette ingredients, add to the cornbread mixture and toss to combine.

Let sit 15 minutes at room temperature before serving.

This recipe yields 4 servings.

Source:
HOT OFF THE GRILL with Bobby Flay - (Show # HG-1A04) - from the TV - FOOD NETWORK

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