I had a few left over cornbread croutons from a meal I made earlier in the week, which Ned thought would go great in this salad. We thought of this dish with the cornbread croutons as cornbread-topped chili in salad form. I realize that it’s highly unlikely that you’d have cornbread laying around to make croutons, but don’t let that put you off from making this, especially since it requires so little effort. Instead, think of all the other additions that make chili so wonderful, such as sour cream, tortilla chips and copious amounts of extra cheddar!
Cold Chili Salad for a Cool Chilly Evening
1 15-16 ounce can red kidney beans, drained and rinsed
1½ cups grape or cherry tomatoes, halved
2 tablespoons red onion, very finely minced
1 small garlic clove, very finely minced or grated (about ½ teaspoon)
1 teaspoon sweet paprika
¼ teaspoon smoked paprika
½ teaspoon sea salt
1½ tablespoon flax seed oil
1½ tablespoon olive oil
3 tablespoons aged cheddar, grated
1 tablespoon green onion, minced, for garnishing
Place all the ingredients, with the exception of the green onion, into a medium-sized mixing bowl and stir to combine. Garnish with the green onion and place the bowl into the fridge for at least 30 minutes to allow the flavors to develop. Serve chilled.
Consider serving with sour cream, corn tortilla chips or even cornbread croutons.