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Layered Mexican Cornbread Salads

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

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  • Prep Time 20 min
  • Total Time 20 min
  • Servings 4

Ingredients

Cornbread Croutons

1
pouch Betty Crocker™ cornbread & muffin mix
Milk, melted butter and egg called from on cornbread & muffin mix pouch
1
tablespoon canola oil

Lime-Cilantro Vinaigrette

1/4
cup chopped fresh cilantro leaves
1
clove garlic
1
to 2 tablespoons fresh lime juice (1 medium)
1
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
1
can (15 oz) Progresso™ black beans, drained, rinsed
1
cup chopped tomatoes
1/2
cup chopped red onion
2
avocados, pitted, peeled and chopped
1
mango, seed removed, peeled and chopped
2
red bell peppers, seeded, chopped
1
can (15.25 oz) Green Giant™ whole kernel corn, drained

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 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.
  • 2 Meanwhile, in blender, place all Vinaigrette ingredients except salt and pepper. Cover; blend well. Stir in salt and pepper to taste.
  • 3 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.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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