Layered Mexican Cornbread Salads

Name: Layered Mexican Cornbread Salads
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Southern
Ingredients: 2 avocados, pitted, peeled and chopped; 425 grams can Progresso® black beans, drained, rinsed; 118 milliliters canola oil; 4 servings Coarse sea salt and freshly ground black pepper to taste; 432 grams can Green Giant® whole kernel corn, drained; 1 pouch Betty Crocker® cornbread & muffin mix; 59 milliliters chopped fresh cilantro leaves; 1 clove garlic; 1 teaspoons ground cumin; 1 Tbsp honey; 1 Tbsp fresh lime juice (1 medium); 1 mango, seed removed, peeled and chopped; 1 pouch Milk, melted butter and egg called from on cornbread & muffin mix; 355 milliliters mixed salad greens; 2 red bell peppers, seeded, chopped; 118 milliliters chopped red onion; 237 milliliters chopped tomatoes

Layered Mexican Cornbread Salads might be just the Southern recipe you are searching for. This recipe makes 4 servings with 872 calories, 16g of protein, and 51g of fat each. This recipe covers 35% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 20 minutes. It works well as a side dish. Head to the store and pick up kernel corn, cilantro leaves, milk, and a few other things to make it today.

Instructions

Heat oven as directed on cornbread mix pouch. Make cornbread as directed on pouch, using milk, melted butter and egg.

Ingredients you will need

Cornbread

Butter

Milk

Egg

Equipment you will use

Oven

Cut one-fourth of cornbread into cubes; place on ungreased cookie sheet. Toss with 1 tablespoon canola oil.

Ingredients you will need

Canola Oil

Cornbread

Equipment you will use

Baking Sheet

Bake 10 minutes or until edges are browned.

Equipment you will use

Oven

Remove from cookie sheet to bowl.

Ingredients you will need

Equipment you will use

Baking Sheet

Bowl

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

Ingredients you will need

Salt And Pepper

Vinaigrette

Equipment you will use

Blender

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.

Ingredients you will need

Mixed Greens

Vinaigrette

Shake

Remove lids; top each with cornbread croutons. Cover jars again.

Ingredients you will need

Cornbread

Croutons

Serve salads with slices of remaining cornbread.

Ingredients you will need

Cornbread

Equipment

Ingredients

Servings:

avocados, pitted, peeled and chopped 425grams

can Progresso® black beans, drained, rinsed 118milliliters

canola oil 4servings

Coarse sea salt and freshly ground black pepper to taste 432grams

can Green Giant® whole kernel corn, drained 1pouch

Betty Crocker® cornbread & muffin mix 59milliliters

chopped fresh cilantro leaves 1clove

garlic 1teaspoons

ground cumin 1Tbsp

honey 1Tbsp

fresh lime juice (1 medium)1

mango, seed removed, peeled and chopped 1pouch

Milk, melted butter and egg called from on cornbread & muffin mix 355milliliters

mixed salad greens 2

red bell peppers, seeded, chopped 118milliliters

chopped red onion 237milliliters

chopped tomatoes

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Riesling, Sparkling Wine, and Zinfandel are great choices for Southern. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. The Gunderloch Estate Riesling Dry with a 4.3 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.