Southwest Salad with Lime Vinaigrette and Cornbread Croutons

Step 1

Make croutons: Preheat oven to 350°F. Toss together cornbread and oil on a large rimmed baking sheet. Bake, stirring once, just until golden brown, 18 to 20 minutes. Cool completely.

Step 2

Bring a large pot of salted water to a boil. Add beans and cook until just tender, 2 to 4 minutes; drain and run under cold water until cool. Pat dry.

Step 3

Make vinaigrette: Whisk together lime juice, honey, cilantro, cumin, and paprika in a bowl. Slowly whisk in oil. Season with salt and pepper.

Step 4

Combine croutons, beans, lettuce, pepitas, cheese, and Lime Vinaigrette in a bowl. Season with salt and pepper. Serve immediately.