From summer concerts to tailgate parties these individual Layered Mexican Cornbread Salads are portable and easy to take with you. There is something fun and pretty about food in little jars. It is also a great way to portion your food out on Sundays to take to work all week. All you have to do is grab and go.
These Mexican Cornbread salads are layered with black beans, corn, avocado, sweet red pepper and mango then dressed with a light Lime Cilantro Vinaigrette. The tangy lime and spicy cilantro pair well with the salad.
Using a Betty Crocker® Cornbread Mix prepare a pan of corn bread. Cut a quarter of the cornbread out of the pan and slice into 1/2" cubes. Toss in 1 teaspoon of olive oil and bake in a 400°F for ten minutes or until browned. You could cut up the remaining cornbread and place in a plastic bag to serve alongside the salad.
Starting with the mixed greens and moving down the list of ingredients, layer approximately 2 tablespoons of each item in the jars. Press down with a spoon before adding the next layer. Top the salad with two tablespoons dressing, cover and shake. Reopen and place the cornbread croutons on the top and cover. Refrigerate until ready to serve, at least two hours.
You can tie ribbons or string around the jars and even tie the disposable spoon to the side so they are ready to hand out and eat.