The month of May seems to be passing by realllly quickly. And I don’t like it. Which is why I can’t seem to get past wanting Mexican and Tex-Mex inspired food ALL THE TIME. I’m in denial that we’re this far past Cinco de Mayo.
Not to mention that I think margaritas are always a good idea. Especially after deciding to finally start drinking the bottle of Patron I’d been “saving for a special occasion” a few weeks ago (when it actually was Cinco de Mayo). This is obviously a ridiculous thought because I never do anything exciting enough to warrant being called a “special occasion”. Whatever, I digress.
Back to this salad! I had strangely been craving cornbread for the past few days and had been sitting on this recipe and this recipe waiting to make something along the same lines, so I sort of combined ideas from the two to make a more filling meal, rather than a side dish.
Looking at that picture makes me think of My Drunk Kitchen…. The key to good Mexican food is a shit ton of limes! If you have no idea what I’m talking about go watch this right now. You’re welcome in advance.
1 batch of your favorite cornbread recipe (I like to mix 1 c medium ground cornmeal, 1 c whole wheat flour, 3/4 tsp salt, 4 tsp baking powder, 1 c milk, 1 egg, and 1/4 c melted butter, then bake in a 9×9 greased pan for 25 minutes at 425 degrees…. but that’s just me)
1 15 oz can of black beans, drained and rinsed
3 Roma tomatoes, chopped
1 bell pepper, chopped
1/2 of a small onion, diced
1 jalapeno, seeded and minced
1 c frozen corn, thawed
1/4 c chopped fresh parsley or cilantro
1/3 c crumbled queso fresco
juice of 3 limes
salt and pepper
Preheat your oven to 350 degrees, and dice the cornbread into 1 inch cubes.
Bake cornbread until dry and crispy, about 10-15 minutes, stirring halfway through.
Combine the remaining ingredients in a large bowl, taste and adjust seasonings.
Mix in toasted cornbread right out of the oven and serve immediately with a large margarita that has a salted rim (mandatory detail).