Layered Mexican Cornbread Salads

Blogger Cheri Liefeld of Adventures in the Kitchen shares how to make a grab-and-go salad.

Prep Time

Minutes

Total Time

Minutes

Makes

servings

Cornbread Croutons

pouch Betty Crocker® cornbread & muffin mix

Milk, melted butter and egg called from on cornbread & muffin mix pouch

tablespoon canola oil

Lime-Cilantro Vinaigrette

1/4

cup chopped fresh cilantro leaves

clove garlic

to 2 tablespoons fresh lime juice (1 medium)

tablespoon honey

1/2

teaspoon ground cumin

1/2

to 3/4 cup canola oil

Coarse sea salt and freshly ground black pepper to taste

Salad

1 1/2

cups mixed salad greens

can (15 oz) Progresso® black beans, drained, rinsed

cup chopped tomatoes

1/2

cup chopped red onion

avocados, pitted, peeled and chopped

mango, seed removed, peeled and chopped

red bell peppers, seeded, chopped

can (15.25 oz) Green Giant® whole kernel corn, drained

Heat oven as directed on cornbread mix pouch. Make cornbread as directed on pouch, using milk, melted butter and egg. Cut one-fourth of cornbread into cubes; place on ungreased cookie sheet. Toss with 1 tablespoon canola oil. Bake 10 minutes or until edges are browned. Remove from cookie sheet to bowl.
Meanwhile, in blender, place all Vinaigrette ingredients except salt and pepper. Cover; blend well. Stir in salt and pepper to taste.
In 4 (8-oz) jars, layer Salad ingredients starting with mixed salad greens. Top each salad with 2 tablespoons Vinaigrette. Cover jars with lids; shake. Remove lids; top each with cornbread croutons. Cover jars again. Serve salads with slices of remaining cornbread.

Makes 4 servings

If making the salads ahead and refrigerating for several days, store cornbread croutons separately so they stay dry and crisp.

If you’re short on time, buy pre-cut onions and mangoes.

Nutrition Information:

1 Serving (1 Serving)

Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.