Layered Mexican Salad

By KDCooks

Very Good!

Ingredients

• 1 package cornbread mix (and the ingredients necessary to make the cornbread) - I use Jiffy brand
• 1 (4.5-ounce) can chopped green chiles
• 1 c. light mayonnaise
• 1/2 c. low fat plain yogurt
• 1/2 c.+ chopped fresh cilantro
• 1/4 c. fresh lime juice
• 1 small clove, minced
• 1 t. ground cumin
• 1/2 t. salt
• 10 oz package of Romaine Lettuce, chopped
• 1 (15-ounce) can black beans, rinsed and drained
• 1 1/2 cups frozen sweet corn, thawed
• 1 (8-ounce) package reduced-fat shredded Jack & Cheddar cheese
• 1/2 red bell pepper, chopped
• 1/4 cup red onion, chopped
• 1 avocado, cubed (optional)
• Garnish: green onion curls

Details

Servings 6

Preparation

Step 1

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

Process light mayonnaise and next 6 ingredients (thru Salt)in a food processor or blender until smooth, stopping to scrape down sides. Serve on dressing on the side (to avoid soagy salad).

Layer a 4-quart bowl with half of lettuce, half of crumbled cornbread, black beans, corn/red peppers, 1/2 of Cheddar cheese, and red onions, and avocado.

Add second layer of lettuce, cheddar cheese and cornbread.

Cover and chill 1 to 2 hours. Garnish, with Green Onions if desired.

Serve with Cilantro Dressing.