Layered Mexican Cornbread Salads

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Layered Mexican Cornbread Salads
  • Prep 20 min
  • Total 20 min
  • Servings 4
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Every bite is interesting in this Southwestern treat. The mason jar presentation displays all the crunchy fruit and veggie goodness, and the cornbread croutons are a terrific buttery finish.
By Cheri Liefeld
Created Jun 25, 2012


Cornbread Croutons

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


  • 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) 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    If making the salads ahead and refrigerating for several days, store cornbread croutons separately so they stay dry and crisp.
  • tip 2
    If you’re short on time, buy pre-cut onions and mangoes.


Nutrition Facts are not available for this recipe
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