Mexican Cornbread Salad

Though Mexican Cornbread Salad is not an actual Mexican dish, this tasty southwestern recipe uses classic ingredients from Mexico. This recipe for Mexican Cornbread Salad combines a homemade dressing with cornbread, beans, and vegetables to make a dish that is an excellent choice for a light lunch or a great side dish for a hearty meal.


  • ⅓ cup mayonnaise
  • ⅓ cup sour cream
  • ⅓ cup buttermilk
  • ½ cup fresh chopped cilantro
  • juice from two limes
  • 2 teaspoons cumin powder
  • 1 teaspoon onion powder
  • ½ teaspoon salt
  • 3 cups finely chopped romaine lettuce
  • 3 cups cornbread, cut into ½ inch cubes
  • 1 15 ounce can of black or pinto beans, drained
  • 1 ½ cups fresh corn kernels
  • 1 cup of diced red bell pepper
  • 1 15 ounce can of sliced black olives, drained
  • 3 finely chopped green onions
  • 4 roma tomatoes chopped and drained of liquid
  • 2 cups shredded Mexican style cheese


  1. Make the dressing for the Mexican Cornbread Salad by combining mayonnaise, sour cream, buttermilk, cilantro, lime juice, cumin, onion powder, and salt in blender until smooth.
  2. Assemble the Mexican Cornbread Salad in a 9 by 13 inch pan. Layer half of the lettuce, followed by half the cornbread, half the beans, half the corn, half the bell pepper, half the olives, and half the tomatoes. Repeat the layers in the same order with the rest of the ingredients.
  3. Sprinkle the cheese and green onions across the top and pour the dressing over the Mexican Cornbread Salad.
  4. Cover and refrigerate for one to two hours before serving.
Cornbread Salad

© Carmen - Cornbread Salad