Mexican Layered Salad

By Hapemom

This recipe for Mexican Layered Salad is great for a make-ahead dish that looks beautiful in a glass bowl. For a gluten-free option, leave out the cornbread.

Ingredients

• GARNISH:
• 1 (9 ounce) package cornbread mix, plus ingredients to make cornbread
• 1 (4 1/2 ounce) can chopped green chiles
• 1/2 cup light mayonnaise
• 1/2 cup fresh cilantro, chopped
• 1/4 cup fresh lime juice
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1 head iceberg lettuce, shredded
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (11 ounce) can whole kernel corn, drained
• 1 (8 ounce) package reduced-fat Cheddar cheese, shredded
• 1 large red bell pepper, chopped
• 3 green onions, chopped
• 6 plum tomatoes, chopped
• Green onion curls

Details

Servings 8

Preparation

Step 1

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

Process light 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 shredded lettuce, half of crumbled cornbread, one-third of mayonnaise mixture, and half each of black beans, corn, shredded Cheddar cheese, and next 3 ingredients. Repeat layers. Top with remaining mayonnaise mixture.

Cover and chill 1 to 2 hours. Garnish, if desired.