Layered Mexican Cornbread and Bean Salad
Votes: 2
Time: 20 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
This salad is most popular in the southern United States. It's typically made with leftover cornbread, complemented by ingredients such as corn, canned beans, tomatoes, bell peppers, grated cheese, and a fermented milk dressing. All ingredients are layered in a bowl or dish, finished with the dressing without stirring. It's then left to rest for several hours in the refrigerator. Cornbread salad is typically prepared in a clear dish to show off all its colorful layers, and served as is, or tossed just before serving. It's very filling and refreshing. On hot days, it's eaten as a full meal.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 plum tomatoes, cut into pieces
- 1 green bell pepper, cut into pieces
- 1/4 cup chopped fresh cilantro
- 1 cup sour cream
- 1/4 cup mayonnaise
- 2 green onions, chopped
- Juice of half a lime
- 1/4 tsp chili spice mix
- 2 tbsp. crumbled cornbread
- 2 x 425g cans black-eyed beans, rinsed
- 1 cup frozen corn, thawed
- 1 cup grated cheddar or Mexican cheese blend
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Recipes with similar ingredients: cornbread, plum tomatoes, sweet pepper, black-eyed beans, corn, cheddar cheese, chili seasoning, lime juice, cilantro
Cooking the dish according to the recipe:
- In a medium bowl, combine tomatoes, bell pepper, cilantro, and 1/2 teaspoon salt. In a separate small bowl, combine sour cream, mayonnaise, green onions, lime juice, chili spice mix and 0.5 tsp salt.
- Layer the salad.
Place half the cornbread in a glass bowl or shallow dish. Layer half the beans, half the corn, and half the tomato-pepper mixture on top, followed by half the sour cream mixture and cheese. Repeat the layering with the remaining ingredients, finishing with the cheese. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
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