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Tomato-Cornbread Salad with Avocado and Cilantro

Tomato-Cornbread Salad with Avocado and Cilantro Recipe

  • 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
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Nutritional information
Nutrition Facts
Serving Size 1/10 of a recipe
Amount Per Serving
Calories 234
Total Fat 14.8g
Saturated Fat 2.7g
Cholesterol 15mg
Sodium 290mg
Total Carbohydrate 22.8g
Dietary Fiber 5g
Sugars 4.7g
Protein 4.3g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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