This is one of my favorite summer recipes! In fact, I’ve already made it once this summer.
It’s definitely a crowd-pleaser, especially when presented in a trifle bowl, so it’s a little awkward when people ask where I got the recipe from. ”Um…my husband’s ex-girl friend??” I know it’s not common to be friends with a gal that my husband dated before we did, but she just happens to be a really sweet girl and a great cook!
So, without further ado, here’s my Husband Ex-girlfriend’s Cornbread Salad!
One 9-oz package of cornbread mix
One 4.5-oz can chopped green chiles
1 cup light mayo
1 cup chopped fresh cilantro (I use twice this much total)
1/2 cup lime juice
2 tsp ground cumin
1/2 tsp salt
1 head of lettuce, shredded
One 15-oz can black beans, rinsed and drained WELL
One 11-oz can whole kernel corn, drained WELL
One 8-oz package shredded cheddar cheese
1 large red bell pepper, chopped
3 green onions, chopped
6 plum tomatoes, chopped and drained
Prepare cornbread mix according to package directions, adding chiles. Cool and crumble. Set aside.Process mayo and next 4 ingredients in a food processor or blender until smooth. Set aside.Layer a 4 quart bowl with 1/2 of the lettuce (I add the other cup of chopped cilantro to the shredded lettuce), 1/2 of the cornbread, 1/3 of the dressing, and 1/2 each of beans, corn, cheese, pepper, onions, and tomatoes. Repeat layers.Top with remaining 1/3 of dressing. Cover and chill 1 to 2 hours. Garnish with green onion curls.
* Jessie is the mother of two sweet kids and the author of Bites, a recipe blog that will make your mouth water