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Layered Mexican Cornbread Salads

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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

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Rate this recipe 4.8/5 (9 Votes)

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
  • 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
  • Salad
  • 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) Green Giant™ whole kernel corn, drained

Details

Servings 4
Preparation time 20mins
Cooking time 20mins
Adapted from bettycrocker.com

Preparation

Step 1

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.

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