Layered Mexican Cornbread Salads

Blogger Cheri Liefeld of Adventures in the Kitchen shares how to make a grab-and-go salad.

Layered Mexican Cornbread Salads


Cornbread Croutons

  • 1 pouch Betty Crocker® cornbread & muffin mix
  • Milk, melted butter and egg called from on cornbread & muffin mix pouch
  • 1 tablespoon canola oil

Lime-Cilantro Vinaigrette

  • 1/4 cup chopped fresh cilantro leaves
  • 1 clove garlic
  • 1 to 2 tablespoons fresh lime juice (1 medium)
  • 1 tablespoon honey
  • 1/2 teaspoon ground cumin
  • 1/2 to 3/4 cup canola oil
  • Coarse sea salt and freshly ground black pepper to taste


  • 1 1/2 cups mixed salad greens
  • 1 (15 ounce) can Progresso® black beans, drained, rinsed
  • 1 cup chopped tomatoes
  • 1/2 cup chopped red onion
  • 2 avocados, pitted, peeled and chopped
  • 1 mango, seed removed, peeled and chopped
  • 2 red bell peppers, seeded, chopped
  • 1 (15.25 ounce) can Green Giant® whole kernel corn, drained


  1. Cornbread Croutons: Heat oven as directed on cornbread mix pouch.
  2. Make cornbread as directed on pouch, using milk, melted butter and egg.
  3. Cut one-fourth of cornbread into cubes; place on ungreased cookie sheet. Toss with 1 tablespoon canola oil.
  4. Bake for 10 minutes or until edges are browned.
  5. Remove from cookie sheet to bowl.
  6. Lime-Cilantro Vinaigrette: Meanwhile, in blender, place all Vinaigrette ingredients except salt and pepper. Cover; blend well.
  7. Stir in salt and pepper to taste.
  8. Salad: In 4 (8-ounce) jars, layer Salad ingredients starting with mixed salad reens.
  9. Top each salad with 2 tablespoons Vinaigrette. Cover jars with lids; shake. Remove lids; top each with cornbread croutons.
  10. Cover jars again.
  11. Serve salads with slices of remaining cornbread.

Prep Time 20 min | Total Time 20 min | Servings 4

Expert Tips:

If making the salads ahead and refrigerating for several days, store cornbread croutons separately so they stay dry and crisp.

If you’re short on time, buy pre-cut onions and mangoes.

Recipe and photo used with permission from: Betty Crocker

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