Mexican Cornbread Layered Salad
User Reviews
4.6
33 reviews
Excellent
Mexican Cornbread Layered Salad
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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.
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Ingredients
Salad:
- 3 cups chopped romaine lettuce
- 3 cups cubed or crumbled cornbread (see note)
- 1 (15-ounce) (15-ounce) can black beans rinsed and drained
- 1 ½ cups corn kernels fresh or frozen, thawed if frozen
- 1 red bell pepper small diced
- 1 (15-ounce) (15-ounce) can black olives drained and sliced
- 3 green onions finely chopped
- 4 roma tomatoes liquid squeezed out and chopped
- 2 cups shredded cheddar cheese
Dressing:
- ⅓ cup regular or light mayonnaise
- ⅓ cup light or regular sour cream or plain yogurt
- ⅓ cup lowfat buttermilk
- ¾ cup chopped fresh cilantro
- ¼ cup fresh lime juice from about 2 limes
- 2 teaspoons ground cumin
- ½ teaspoon salt
- 1 teaspoon chili powder
Instructions
- In a blender, combine all the dressing ingredients until smooth. Refrigerate until ready to use (this can be made several days in advance).
- In a 9X13-inch pan, layer the ingredients in the following order: lettuce, cornbread, beans, corn, red pepper, olives, green onions, tomatoes and cheese.
- Pour the dressing over the cheese. Cover with plastic wrap or foil and refrigerate for 1-2 hours. Serve chilled.
Notes
- Drying the Ingredients: make sure each ingredient is well dried before layering (like if the lettuce has been recently washed or after rinsing the beans) because you really don't want the cornbread to get soggy; major ick factor
- Cornbread: I made an adapted version of my favorite cornbread for this recipe, reducing the sugar to 1/3 cup and using 1/2 cup coconut oil. I cut the cooled cornbread into small cubes. I had a bit leftover after I measured out the 3 or so cups - makes a great snack!
- Layering: this salad can be layered in a variety of ways. If you want more dressing throughout the salad, add 1/2 of the dressing part way through the layers. You can also use a trifle dish to layer this but I like using a 9X13-inch dish because if you are scooping it out for a crowd, it's much easier to get all the ingredients in one scoop versus scooping into a really deep dish. Make sense?
- Main Dish: adding grilled chicken to this (or on the side) would make a fantastic main course.
Nutrition Information
Show Details
Serving
1 Serving
Calories
454kcal
(23%)
Carbohydrates
36g
(12%)
Protein
15g
(30%)
Fat
29g
(45%)
Saturated Fat
10g
(50%)
Cholesterol
52mg
(17%)
Sodium
1361mg
(57%)
Fiber
8g
(32%)
Sugar
9g
(18%)
Nutrition Facts
Serving: 8Servings (9X13-inch pan)
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 454kcal | 23% |
| Carbohydrates | 36g | 12% |
| Protein | 15g | 30% |
| Fat | 29g | 45% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 52mg | 17% |
| Sodium | 1361mg | 57% |
| Fiber | 8g | 32% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
33 reviews
Excellent
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