If you are tired of boring bacon bits and crouton salad, check out this recipe that combines crisp iceberg lettuce, cheese, cornbread, vegetables and a tasty cilantro dressing for a flavorful and refreshing change.
Mexican layered salad requires a little bit of cooking and a little bit of chopping, but is very simple to make. It is one of those recipes that tastes even better on the second day, but you won't be able to wait that long to eat it.
Give this recipe a try and let me know what you think. You can also check out some of my other favorite recipes on my Pinterest page.
1 pan of cornbread (, just add 1 can of drained, chopped green chiles to the mix)
1/2 cup mayonnaise (I use Duke's light)
2 tsp. dried cilantro
1/4 cup lime juice
1 head iceberg lettuce, shredded
1 15-ounce can black beans, drained and rinsed
1 11-ounce can of whole kernel corn, drained
1 8-ounce package of shredded cheddar cheese (or Mexican blend if you prefer)
1 red pepper, chopped
3 green onions, chopped
grape tomatoes, chopped
Bake cornbread according to recipe (link above), adding one can of drained green chiles. Let cool.
Mix together mayonnaise, lime juice and cilantro in small bowl.
Place shredded lettuce in large (preferably clear) serving bowl. Crumble cornbread and layer on top of lettuce. Then layer black beans, corn and red pepper. Pour mayonnaise, lime and cilantro dressing on top of layers. Top with cheese, tomatoes and green onions. Chill before serving.
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