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Mexican Layered Salad
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Brief Description
Rich in flavor and color, this salad is ideal for lunch, brunch or dinner (needs time to chill); provides a fresh twist adding such Southwestern flavors as green chiles, cilantro, cumin and lime.
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Main Ingredient
lettuce
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Category: Salads
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Cuisine: American
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Prep Time: 160 min(s)
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Cook Time: 20 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: mssavy
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Posted On: Dec 18, 2015
Number of Servings:
Ingredients:
- 1 packages - 9 oz. cornbread mix
- 1 cans - 4.5 oz. chopped green chilies
- 1/2 cups - light mayonnaise
- 1/2 cups - chopped fresh cilantro
- 1/4 cups - lime juice
- 1 teaspoons - ground cumin
- 1/2 teaspoons - salt
- 1 heads - iceberg lettuce shredded
- 1 cans - 15 oz. black beans rinsed and drained
- 1 cans - 11 oz. whole kernel corn drained
- 1 packages - 8 oz. reduced-fat shredded cheddar cheese
- 1 - large red bell pepper chopped
- 3 - green onions chopped
- 6 - plum tomatoes chopped
- - green onion curls for garnish
Directions:
1. Prepare cornbread mix according to package directions, adding chilies. Cool and crumble.
2. Process light mayonnaise and next 4 ingredients in a food processor or blender until smooth, stopping to scrape down sides as needed.
3. Layer a 4-quart bowl with half of shredded lettuce, half of crumbled cornbread, one-third of mayonnaise mixture, and half each of black beans, corn, cheddar cheese, and next 3 ingredients. Repeat layers.
4. Top with remaining mayonnaise mixture. Cover and chill for 1 to 2 hours. Garnish, if desired.
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