Thursday, March 7, 2013

Cornbread Salad

I'd been wanting to make this salad since I first saw it on Jessie's blog, so I was glad she put it on our menu.  It made a yummy dinner, and would be perfect to take to a group picnic or potluck.  Next time I'll only use one cup of mayo for the dressing to lighten the load a little.

One 9-oz package of cornbread mix
One 4.5-oz can chopped green chiles
1.5 cup light mayo (sour cream or plain yogurt could work as well)
1.5 cup chopped fresh cilantro (I use twice this much total)
3/4 cup lime juice
3 tsp ground cumin
1/2 tsp salt
1 head of lettuce, shredded
One 15-oz can black beans, rinsed and drained WELL
One 11-oz can whole kernel corn, drained WELL
8-oz cheddar cheese, shredded
1 large red bell pepper, chopped
3 green onions, chopped
6 plum tomatoes, chopped and drained

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

Process mayo and next 4 ingredients in a food processor or blender until smooth. Set aside.

Layer a 4 quart bowl with 1/2 of the lettuce (I add the other 1/2 cup of chopped cilantro to the shredded lettuce), 1/2 of the cornbread, 1/3 of the dressing, and 1/2 each of beans, corn, cheese, pepper, onions, and tomatoes. Repeat layers.

Top with remaining 1/3 of dressing. Cover and chill 1 to 2 hours. Garnish with green onioncurls.


  1. After putting this on your menu, I've been thinking about it a lot. I made it for dinner swap this month. Yummmmmmm

  2. Sounds yum! I might try it with sour cream instead of mayo... mayo makes me want to gag.


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