Tomatillo Bread Salad

July 27, 2009

Tomatillo Bread Salad

Sara Jones, Tucson CSA

For the demo, I also added grilled butternut squash to this dish, but it works just as well without it. You really want to grill or broil your tomatillos for this recipe to get the right flavor.

3 slices stale bread, cubed
1 teaspoon cumin
1 teaspoon cayenne
1 teaspoon ground oregano
1 basket tomatillos, husk removed, cleaned and grilled
2 small onions, thinly sliced
1 cup beans, preferably black beans, rinsed
1 tablespoon olive oil
Juice from one lime
Salt and pepper to taste
Cilantro, optional

Toss bread cubes with herbs and spices and oil. Toast in a 400 degree oven for about 8 minutes, stirring occasionally to brown evenly. Roughly chop roasted tomatillos, reserving any juice that they release. Toss together tomatillos, onions, croutons and beans. Drizzle with tomatillo juice and lime juice, season with salt and pepper and serve at room temperature, garnished with cilantro.

One Response to “Tomatillo Bread Salad”

  1. Karen Moss Says:

    This was AWESOME! We ate it for a main dish and loved it. Even my meat & potatoes husband wanted 2nds and 3rds. Yummy.

    I didn’t do the cumin. I’m not a cumin lover.

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