Sunday, July 14, 2013

Layered Mexican Cornbread Salad

This salad is a great twist on the classic taco salad. The cornbread was a perfect addition and I'm thinking it would be really good with some grilled chicken on top, too! We made it for dinner and there was quite a bit left over and it surprisingly saved really well and was just as good for lunch the next day! 

recipe via Mel's Kitchen Cafe

  • 3 cups chopped romaine lettuce, chopped (m
  • 3 cups cubed or crumbled cornbread
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 1/2 cups corn kernels (fresh or frozen, thawed if frozen)
  • 1 red bell pepper, small diced
  • 1 (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:
  • 1/3 cup regular or light mayonnaise (I opted to use all plain Greek yogurt instead)
  • 1/3 cup light or regular sour cream or plain yogurt
  • 1/3 cup lowfat buttermilk
  • 3/4 cup chopped fresh cilantro
  • 1/4 cup fresh lime juice (from about 2 limes)
  • 2 teaspoons ground cumin
  • 1/2 teaspoon salt
  • 1 teaspoon chili powder
  1. In a blender, combine all the dressing ingredients until smooth. Refrigerate until ready to use (this can be made several days in advance).
  2. In a 9X13-inch pan, layer the ingredients in the following order: lettuce, cornbread, beans, corn, red pepper, olives, green onions, tomatoes and cheese.
  3. Pour the dressing over the cheese. Cover with plastic wrap or foil and refrigerate for 1-2 hours. Serve chilled.

1 comment:

river song said...

Hi, I'm creating some sample recipe layouts for our upcoming church anniversary cookbook, and would love permission to use this beautiful picture in one of my preliminary layouts. (Our final pages will include actual pics from people who contribute their recipes.) Thanks, Leah

You Might Also Like

Related Posts Plugin for WordPress, Blogger...