Mexican Layered Salad

This is a fresh twist on a favorite, adding such Southwestern flavors as green chiles, cilantro, cumin, and lime.

Yield: 8 servings
Recipe from Southern Living

More From Southern Living


Ingredients

  • 1 (9-ounce) package cornbread mix
  • 1 (4.5-ounce) can chopped green chiles
  • 1/2 cup light mayonnaise
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup lime juice
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1 head iceberg lettuce, shredded
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (11-ounce) can whole kernel corn, drained
  • 1 (8-ounce) package reduced-fat shredded Cheddar cheese
  • 1 large red bell pepper, chopped
  • 3 green onions, chopped
  • 6 plum tomatoes, chopped
  • Garnish: green onion curls

Preparation

  1. Prepare cornbread mix according to package directions, adding chiles. Cool and crumble.
  2. Process light mayonnaise and next 4 ingredients in a food processor or blender until smooth, stopping to scrape down sides.
  3. Layer a 4-quart bowl with half of shredded lettuce, half of crumbled cornbread, one-third of mayonnaise mixture, and half each of black beans, corn, shredded Cheddar cheese, and next 3 ingredients. Repeat layers. Top with remaining mayonnaise mixture. Cover and chill 1 to 2 hours. Garnish, if desired.
  4. Note: Don't forget to buy the other ingredients that you'll need to make the cornbread.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Mexican Layered Salad Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy