Cornbread Salad with Black Beans, Red Bell Peppers and Cherry Tomatoes

INGREDIENTS

1/2

to 1 pan cornbread (any recipe, preferably 1 to 2 days old), crumbled or cut into 1-inch cubes

6 tbsp

olive oil

2 tbsp

red wine vinegar

1 tsp

salt

1 tsp

freshly ground black pepper

2 cans

black beans, rinsed and drained

or 2 red bell peppers, diced

2 cups

cherry tomatoes, quartered (or 2 large tomatoes, chopped)

1/2 cup

thinly sliced scallions (white and green parts)

1/4 cup

chopped fresh basil