Mexican Cornbread Layered Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A layered salad combining lettuce, crumbled cornbread, black beans, corn, and fresh vegetables with a tangy cilantro-lime dressing. Colorful and substantial enough to serve as a standalone meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 3 cups chopped romaine lettuce
- 3 cups cubed or crumbled cornbread (see note)
- 1 (15-ounce) can black beans (rinsed and drained)
- 1 1/2 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
- 1/3 cup regular or light mayonnaise
- 1/3 cup light or regular sour cream or plain yogurt
- 1/3 cup lowfat buttermilk
- 3/4 cup chopped fresh cilantro
- 1/4 cup fresh lime juice (from about 2 limes)
- 2 teaspoons ground cumin
- 1/2 teaspoon salt
- 1 teaspoon chili powder
At a glance
PER SERVING · TIME 85M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 1h 25m
- Sodium
- 998mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 446mg
- Calcium
- 259mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 85M
- SODIUM
- 998MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.