Mexican Layered Salad

1 (9-oz) package cornbread mix

1 (4.5-oz) can chopped green chiles

½ cup mayonnaise

½ cup chopped fresh cilantro

¼ cup lime juice

1 tspn ground cumin

½ tsp salt

1 head iceberg lettuce, shredded

1 (15-oz) can black beans, rinsed and drained

1 (11-oz) can whole kernel corn, drained

1 (8-oz) package shredded Cheddar cheese

1 large red bell pepper, chopped

3 green onions, chopped

6 plum tomatoes, seeded and chopped

Garnish: green onion curls




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

Process mayonnaise and next 4 ingredients in a food processor or blender until smooth, stopping to scrape down sides.

Layer a 4-quart bowl with half of lettuce, half of cornbread, one-third of mayonnaise mixture and half each of beans, corn, cheese and next 3 ingredients. Repeat layers. Top with remaining mayonnaise mixture. Cover and chill 1-2 hours. Garnish, if desired.

makes 8 servings”


Southern Living (Test Kitchen staffer Vanessa McNeil)


Sandy suggested that the dressing would do for “GreenGoddessDressing”