Layered Mexican Cornbread Salads

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

Layered Mexican Cornbread Salads

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    Servings


Ingredients

  • 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

  • ¼

    cup chopped fresh cilantro leaves

  • 1

    clove garlic

  • 1 to 2

    tablespoons fresh lime juice (1 medium)

  • 1

    tablespoon honey

  • ½

    teaspoon ground cumin

  • ½ to ¾

    cup canola oil

  • Coarse sea salt and freshly ground black pepper to taste

  • Salad

  • cups mixed salad greens

  • 1

    can (15 oz) Progresso™ black beans, drained, rinsed

  • 1

    cup chopped tomatoes

  • ½

    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

Directions

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.


Nutrition

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