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Grab & Go Layered Mexican Cornbread Salad

By Cheri Liefeld
Created January 10, 2017
These individual servings of salad make perfect grab and go salads.
Grab & Go Layered Mexican Cornbread Salad

From summer concerts to tailgate parties these individual Layered Mexican Cornbread Salads are portable and easy to take with you. There is something fun and pretty about food in little jars. It is also a great way to portion your food out on Sundays to take to work all week. All you have to do is grab and go. 

These Mexican Cornbread salads are layered with black beans, corn, avocado, sweet red pepper and mango then dressed with a light Lime Cilantro Vinaigrette. The tangy lime and spicy cilantro pair well with the salad.

Photo 2 Layered Salad

Don’t let the list of ingredients scare you because once you have prepped everything all you do is layer.

Photo 3 Layered Salad
Photo 4 Layered Salad

Using a Betty Crocker® Cornbread Mix prepare a pan of corn bread. Cut a quarter of the cornbread out of the pan and slice into 1/2" cubes. Toss in 1 teaspoon of olive oil and bake in a 400°F for ten minutes or until browned. You could cut up the remaining cornbread and place in a plastic bag to serve alongside the salad.

Photo 5 Layered Salad

Starting with the mixed greens and moving down the list of ingredients, layer approximately 2 tablespoons of each item in the jars. Press down with a spoon before adding the next layer. Top the salad with two tablespoons dressing, cover and shake. Reopen and place the cornbread croutons on the top and cover. Refrigerate until ready to serve, at least two hours. 

You can tie ribbons or string around the jars and even tie the disposable spoon to the side so they are ready to hand out and eat.

Beauty 1 Layered Salad

Ingredients

  • Cornbread Croutons
    • 1pouch (6.5 oz) Betty Crocker™ Cornbread & Muffin Mix
    • Milk, melted butter and egg called from on cornbread & muffin mix pouch
    • 1tablespoon canola oil
  • Lime-Cilantro Vinaigrette
    • 1/4cup chopped fresh cilantro leaves
    • 1clove garlic
    • 1to 2 tablespoons fresh lime juice (1 medium)
    • 1tablespoon honey
    • 1/2teaspoon ground cumin
    • 1/2to 3/4 cup canola oil
    • Coarse sea salt and freshly ground black pepper to taste
  • Salad
    • 1 1/2cups mixed salad greens
    • 1can (15 oz) Progresso™ black beans, drained, rinsed
    • 1cup chopped tomatoes
    • 1/2cup chopped red onion
    • 2avocados, pitted, peeled and chopped
    • 1mango, seed removed, peeled and chopped
    • 2red bell peppers, seeded, chopped
    • 1can (15.25 oz) whole kernel corn, drained

Directions

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

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