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Ingredientes
- 3 c. Half-inch diced stale cornbread
- 1/2 c. Diced red bell pepper
- 1/2 c. Diced yellow bell pepper
- 1/4 c. Finely-diced red onion
- 1/4 c. Finely-sliced green onion
- 2 x Garlic cloves finely minced
- 1/4 c. Rice wine vinegar
- 1/3 c. Extra virgin olive oil
- 1 tsp Pureed canned chipotle pepper
- 1 Tbsp. Honey
- 1/4 c. Coarsely-minced cilantro Salt to taste Freshly-grnd black pepper to taste
Direcciones
- Preheat oven to 350 degrees.
- Spread cornbread in an even layer on a baking sheet and bake for 20 min, or possibly till crispy. Place the cornbread in a large bowl and add in the peppers, onions and garlic. Mix together the vinaigrette ingredients, add in to the cornbread mix and toss to combine.
- Let sit 15 min at room temperature before serving.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 97g | |
| Recipe makes 4 servings | |
| Calories 197 | |
| Calories from Fat 160 | 81% |
| Total Fat 18.12g | 23% |
| Saturated Fat 2.5g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 5mg | 0% |
| Potassium 134mg | 4% |
| Total Carbs 8.73g | 2% |
| Dietary Fiber 0.8g | 3% |
| Sugars 5.79g | 4% |
| Protein 0.7g | 1% |
