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Southwestern Cornbread Salad

from Mississippi Kitchen

Ingredients

  • 1 6-8 ounce package cornbread mix, cooked according to package instructions and cooled
  • 2 cups mayonnaise
  • 3 teaspoons Mexican chili powder or mild chili powder
  • ½ teaspoon salt
  • 2-3 tablespoons freshly chopped cilantro optional
  • ½ head torn iceberg lettuce or 2 heads Romaine lettuce chopped
  • 1 14-ounce can yellow corn, drained
  • 1 14-ounce can black beans, rinsed and drained
  • 6 Roma tomatoes chopped
  • ½-3/4 cup finely chopped red onion
  • 2 cups shredded cheddar cheese

Instructions

  1. Crumble cornbread into fine crumbs; set aside.
  2. Whisk the mayonnaise, chili powder, salt, and chopped cilantro together.
  3. In a 4-quart glass bowl or trifle dish, place half of the lettuce, then sprinkle with half of the cornbread crumbs. Spread half of the mayonnaise mixture on the cornbread layer. Layer half each of the corn, black beans, tomatoes, onions, and cheese. Repeat layers with remaining ingredients. Refrigerate for 2 hours before serving.