Mexican Cornbread Salad

Great Cooks: Jennifer Jones

Ingredients

* 1 9­-ounce package Cornbread Mix
* 1 4.5 can chopped Green Chilies
* 1/2 cup Mayonnaise or Aioli
* 1 cup fresh Cilantro, chopped
* 1/4 cup Lime Juice
* 1 teaspoon ground Cumin
* 1/2 teaspoon Salt
* 1 head Romaine or Iceberg Lettuce—best shredded
* 1 15 ounce can Black Beans, rinsed and drained
* 1 15 ounce can black Olives, rinsed and drained
* 1 11 ounce can whole kernel Corn, drained
* 1 8 ounce package Cheddar or Monterey Jack Cheese, shredded
* 1 large Red Bell Pepper, chopped
* 6 Plum/Roma Tomatoes chopped
* 3 green Onions chopped
* 1 pound cooked Chicken, chopped

Method

* Prepare cornbread mix according to package directions, adding chilies.
* Cool and crumble.
* Process mayonnaise, half of the cilantro, and the next 3 ingredients in a food processor or blender until smooth.
Layer a 4-quart bowl with
* 1/2 of the lettuce and 1/2 of the remaining cilantro,
* 1/2 of the cornbread, 1/3 of the dressing, and
* 1/2 each of beans, olives, corn, cheese, bell pepper and tomatoes.
* Repeat layers.
* Top with remaining mayonnaise mixture and green onion.
* Chill.