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Layered Mexican Cornbread Salads
Layered Mexican Cornbread Salads
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Prep Time:
20 minutes
Total Time:
20 minutes
Southwestern salad in a mason jar with crunchy fruit and veggies topped with buttery cornbread croutons.
Ingredients:
  • 1 pouch (6.5 oz) Betty Crocker™ Cornbread & Muffin Mix
  • Milk, melted butter and egg called from on cornbread & muffin mix pouch
  • 1 tablespoon canola oil
  • 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
  • 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) whole kernel corn, drained
Instructions:
  • Preheat oven according to instructions on cornbread mix pouch. Prepare cornbread according to package directions using milk, melted butter, and egg. Cut a quarter of the cornbread into cubes and spread them on an ungreased baking sheet. Drizzle with 1 tablespoon of canola oil. Bake for 10 minutes or until golden brown on the edges. Transfer to a bowl to serve.
  • In a blender, combine all vinaigrette ingredients except for salt and pepper. Blend until smooth, then season with salt and pepper to taste.
  • In 4 (8-oz) jars, begin by layering mixed salad greens followed by all other salad ingredients. Finish each salad with a generous 2 tablespoons of Vinaigrette. Seal jars with lids and give them a good shake. Uncover the jars, add cornbread croutons on top of each salad, and then cover the jars once more. Serve the salads with slices of the leftover cornbread.

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