Layered Mexican Cornbread Salads

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

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

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

  • 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.

Expert Tips

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.