2016-01-31 11.47.43

Happy Cinco de Mayo one and all!

For bean-lovers, it doesn’t get much better than today. Because beans are such a staple of Mexican cuisine, the possibilities for different bean-fueled dishes are nearly unlimited. Even if you don’t come from Mexican heritage, we can all celebrate that culture and the great place it has in our world, especially in the culinary world!

For our part in the festivities, we enlisted food blogger Amber from A Ginger in the Kitchen to whip up a spin on a layered Mexican salad. Her final result was this Mexican Black Bean & Cornbread Layer Salad, a dish rooted firmly in Mexican tradition, with splashes of Southwest and Mediterranean flavors to give some bright contrast. With a tasty base of Randall Black Beans, fresh avocado and roasted corn, this salad packs on layers of flavor: freshness from ripe tomatoes, a blend of feta and Fiesta cheese and a light but mouth-watering avocado-yogurt dressing to top it all off.

This salad makes a great complement to a big family meal, working perfectly on top of nachos or even as a complete filler for vegetarian tacos. Elevate it to main course status with a helping of protein in the form of grilled chicken or seasoned beef to satisfy everyone’s tastes.

Mexican Black Bean & Cornbread Layer Salad

Ingredients

    For the salad:
  • I box cornbread mix
  • 30 oz. Randall Black Beans, drained and rinsed
  • 4 Roma tomatoes
  • 1 bag shredded Fiesta cheese
  • ½ red onion, chopped
  • 1 can fire roasted corn
  • 2 ½ avocados, cubed
  • 2 tablespoons lime juice
  • 1 bunch cilantro, chopped
  • 1 cup queso fresco, crumbled
  • For the dressing:
  • ½ avocado
  • ½ cup fresh cilantro
  • ½ cup non-fat plain Greek yogurt
  • 2 scallions, chopped
  • 1 clove garlic
  • 1 tablespoon lime juice
  • pinch of sugar
  • splash of hot sauce
  • salt and pepper to taste

Instructions

    Salad Preparation:
  1. Prepare cornbread according to package directions. Allow to cool and then crumble.
  2. While cornbread is cooking, prepare other ingredients.
  3. Once cornbread has cooled, add a layer of crumbs to the bottom of a large glass bowl, then layer ingredients as follows: black beans,roasted corn, Fiesta cheese, red onion, tomatoes, avocado, cornbread, black beans, tomatoes, avocado, Fiesta cheese, cilantro, cojita cheese.
  4. Sprinkle lime juice over salad.
  5. Dressing Preparation:
  6. Place avocado, cilantro, yogurt, scallions, garlic, lime juice, sugar, and hot sauce in a food processor and pulse until well blended and smooth.
  7. Season with salt and pepper to taste. Scoop salad into bowls and top with dressing. Serve and enjoy!
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Want more healthy delicious salads? Get your free copy of our Spring Salads cookbook today!

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Try some of our favorite bean recipes like Cinco De Mayo Roasted Corn and Black-eyed Pea Beans Pico, Black Beans and Sweet Potatoes with Chorizo or Southwest Black Bean & Quinoa Salad for dinner tonight!

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