Cornbread Salad

Mexican Cornbread Salad

Make 12 side dish servings

Ingredients

• 1 9 ounce package Cornbread Mix
• 1 4.5 ounce can chopped Green Chilies
• 1/2 cup Mayonnaise or Aioli
• 1 cup fresh Cilantro, chopped
• 1/4 cup Lime Juice
• 1 teaspoon ground Cumin
• 1/2 teaspoon Salt or to taste
• 1 head Romaine or Iceberg Lettuce—best finely shredded
• 1 15 ounce can black Beans, rinsed and drained
• 1 15 ounce can black Olives, rinsed and drained
• 1 11 ounce can whole kernel Corn, drained
• 1 8 ounce package Cheddar or Monterey Jack Cheese, shredded
• 1 large Red Bell Pepper, finely chopped
• 6 Plum or Roma Tomatoes, chopped
• 3 green Onions, chopped
• 1 pound cooked Chicken, chopped


Method

• Prepare Cornbread Mix according to package directions, adding Chilies.
• Cool and crumble.
• Make Dressing Mix by combining Mayonnaise, half of the Cilantro, and the next 3 ingredients in a food processor or blender until smooth.

Layer a 4 quart bowl with

• 1/2 of the Lettuce and 1/2 of the remaining Cilantro,
• 1/2 of the Cornbread, 1/3 of the Dressing Mix, and
• 1/2 each of Beans, Olives, Corn, Cheese, Bell Pepper and Tomatoes.
• Repeat layers.
• Top with remaining Dressing Mix and Green Onion.
• Chill.

• Category: Sides & Salads

• Recipe from Jennifer Jones