The Humpherys Family

Mexican Cornbread Layered Salad

Recipe Added:  6/27/2013
3 cups chopped romaine lettuce
3 cups cornbread, cubed
1 can black beans, rinsed, drained
1 1/2 cups corn kernels
1 small red pepper, diced
1 15-oz can olives, drained, sliced
3 green onions, finely chopped
4 roma tomatoes, diced
2 cups Cheddar or Swiss cheese
 Dressing:
1/3 cup mayonnaise
1/3 cup sour cream
1/3 cup buttermilk
3/4 cup chopped fresh cilantro
1/4 cup lime juice (2 limes)
2 tsp ground cumin
1/2 tsp salt
1 tsp chili powder
In a blender, combine all the dressing ingredients until smooth. Refrigerate until ready to use (may made several days in advance). In a 9x13 pan, layer the ingredients in the following order: lettuce, cornbread, beans, corn, red pepper, olives, green onions, tomatoes and shredded cheese. Pour the dressing over the cheese. Cover with plastic wrap or foil and refrigerate for 1-2 hours. Serve chilled.
Notes
This recipe serves 8-10. For smaller groups, layer the salad at time of serving to prevent soggy cornbread.
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