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Mexican Layered Salad

Mexican Layered Salad

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

Southern Living MARCH 2002

  • Yield: 8 servings


  • 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


Prepare cornbread mix according to package directions, adding chiles. Cool and crumble.

Process light mayonnaise and next 4 ingredients in a food processor or blender until smooth, stopping to scrape down sides.

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.

Note: Don't forget to buy the other ingredients that you'll need to make the cornbread.


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Mexican Layered Salad recipe