Mexican Cornbread Layered Salad

For 8 Servings (9X13-inch pan), Mexican Cornbread Layered Salad keeps the list centered on chopped romaine lettuce, cubed or crumbled cornbread and corn kernels. Set aside about 85 minutes.

• Yield 8 Servings (9X13-inch pan)
• Ready in 85 minutes

Ingredients

Salad

• 3 cups chopped romaine lettuce
• 3 cups cubed or crumbled cornbread
• 1 (15-ounce) can black beans , rinsed and drained
• 1 ½ 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

• ⅓ cup regular or light mayonnaise
• ⅓ cup light or regular sour cream or plain yogurt
• ⅓ cup lowfat buttermilk
• ¾ cup chopped fresh cilantro
• ¼ cup fresh lime juice , from about 2 limes
• 2 teaspoons ground cumin
• ½ teaspoon salt
• 1 teaspoon chili powder

Instructions

1. In a blender, combine all the dressing ingredients until smooth. Refrigerate until ready to use (this can be made several days in advance).
2. In a 9X13-inch pan, layer the ingredients in the following order: lettuce, cornbread, beans, corn, red pepper, olives, green onions, tomatoes and cheese.
3. Pour the dressing over the cheese. Cover with plastic wrap or foil and refrigerate for 1-2 hours. Serve chilled.

Dress it just before it goes to the table so the leaves stay crisp.