Corn Bread and Black Bean Panzanella

We made this Jalapeno Cornbread and Black Bean Panzanella recipe last week and really enjoyed it. Yes, it takes about an hour to whip up the cornbread, bake it, then let it cool but it was oooohhh so easy to make. I mean, seriously, it's not like you're getting fitbit steps from the bake time in the oven... 

The black bean salad was a nice twist on a classic, with the addition of lots of spinach. The lime juice you add actually "cooks" and wilts the spinach some, so don't be afraid. My only complaint about this recipe was that my chopped Jalapeno all ended up rising to the top of the cornbread during cooking, so there wasn't even distribution throughout. You should try this recipe out, great for summer!

(I added a side of some smoked salmon for additional protein).

Recipe from Eats Well With Others:

Jalapeno Cornbread
Makes 1 9-inch loaf, adapted from Closet Cooking

Ingredients

• 1 cup soymilk (or buttermilk, or regular milk)
• 1/4 cup vegetable oil
• 2 eggs
• 1 cup cornmeal
• 1 cup all-purpose flour
• 2 tbsp sugar
• 2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 2 jalapenos, seeded and chopped finely

Instructions

1. Preheat the oven to 375. Grease a 9-inch loaf pan (or just line with parchment).
2. In a large bowl, whisk together the milk, oil, and eggs. In a second bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda and salt.
3. Stir the dry ingredients into the wet ingredients, mixing until just incorporated. Fold in the jalapenos. Pour into the prepared pan.
4. Bake for 30-40 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.

Cornbread and Black Bean Panzanella
Serves 4-6, adapted from How Sweet Eats

Ingredients

• 1 batch of jalapeno cornbread (see above)
• 10 oz baby spinach
• 8 oz dried black beans, soaked overnight and boiled until tender
• 12 oz frozen sweet corn, thawed and drained
• 2 medium jalapenos, seeded and chopped
• 1 small red onion, finely chopped
• 3/4 cup fresh cilantro, minced
• juice of 4 limes, divided
• 1/2 tsp salt, plus more to taste
• 1/2 tsp black pepper, plus more to taste
• 1 avocado, cubed
• 1 pint grape tomatoes, halved
• 2 tbsp olive oil
• 1 tbsp rice vinegar
• 1/2 tbsp red pepper flakes
• 2 tsp honey

Instructions

1. Preheat oven to 425. Spread the cornbread cubes on a parchment lined baking sheet and toast in the oven for 6-7 minutes. Toss and cook for another 6 minutes. Remove from oven and let cool slightly.
2. In a large bowl, toss together the spinach, black beans, corn, jalapenos, red onion, cilantro, half of the lime juice, salt and pepper.  Let sit for 10 minutes.
3. Toss in the avocado and grape tomatoes. Season to taste with salt and pepper.
4. In a small bowl, whisk together the olive oil, rice vinegar, red pepper flakes, honey, remaining lime juice and salt and pepper to taste. Add to the salad and toss to combine. Stir in the cornbread cubes and serve.