Layered  Mexican Cornbread Salad
Mel's Kitchen Cafe
Mel's Kitchen Cafe
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Ingredients

  • 8-10 as a side dish
  • 1/3 cup
  • 1/2 cup coconut oil
  •  
  • Salad
  • 3 cups chopped romaine lettuce
  • 3 cups cubed or crumbled cornbread (see note above)
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 1/2 cups corn kernels (fresh or frozen, thawed if frozen)
  • 1 red bell pepper, small diced
  • 1 (15-ounce) can black olives, drained and sliced
  • 3 green onions, finely chopped
  • 4 roma tomatoes, liquid squeezed out and chopped
  • 2 cups shredded cheddar cheese
  •  
  • Dressing
  • 1/3 cup regular or light mayonnaise
  • 1/3 cup light or regular sour cream or plain yogurt
  • 1/3 cup lowfat buttermilk
  • 3/4 cup chopped fresh cilantro
  • 1/4 cup fresh lime juice (from about 2 limes)
  • 2 teaspoons ground cumin
  • 1/2 teaspoon salt
  • 1 teaspoon chili powder

Instructions

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