Tomato-Cornbread Salad with Avocado and Cilantro

Ingredients

• 5 cups cornbread 1/2-inch cubed, made from an 8.5-ounce box mix
• 1 1/2 pounds tomatoes stemmed and cut into medium dice
• salt to taste
• 2 garlic cloves medium, minced
• 1/2 red onion large, cut into small dice
• 1/4 cup chopped fresh cilantro
• 2 avocados ripe, cut into medium dice
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• ground black pepper to taste

Nutrition

• Calories : 220 calories
• Carbohydrate : 21 grams
• Cholesterol : 20 milligrams
• Fat : 14 grams
• Fiber : 4 grams
• Protein : 4 grams
• SaturatedFat : 2.5 grams
• Sodium : 320 milligrams
• Sugar : 3 grams