Mexican Layered Salad Tell a Friend

Rate this recipe:

Share This Recipe...

Number of Servings:

Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

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.

    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.

    Main Ingredient:

    lettuce

    Category:  Salads

    Cuisine:  American

    Prep Time: 2 hour(s) 40 min
    Cook Time: 20 min

    Source

    Southern Living

    Posted By:

    mssavy

    Posted On:

    December 18, 2015

    Print Recipe

    Speak Your Mind

    *