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)