LAYERED MEXICAN CORNBREAD SALADS

Layered Mexican Cornbread Salads image

Provided by Cheri Liefeld

Categories Lunch

Time 20m

Yield 4

Number Of Ingredients 18

1 pouch 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

Steps:

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.
Meanwhile, in blender, place all Vinaigrette ingredients except salt and pepper. Cover; blend well. Stir in salt and pepper to taste.
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.

Nutrition Facts : ServingSize 1 Serving