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Cornbread Salad in a Mason Jar

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Prep Time 30 minutes
Cook Time 25 minutes
30 minutes
Total Time 1 hour 25 minutes
Course Salad
Servings 6 servings

Equipment

  • 6 wide-mouth mason jars

Ingredients
  

  • 1 8.5 ounce box Jiffy cornbread mix
  • 1/3 cup milk
  • 1 egg
  • 1 15 ounce can black beans, rinsed and drained
  • 1 15 ounce can whole kernel corn with red and green peppers "Mexicorn", drained
  • 6 Roma tomatoes, cut into small dice
  • 1/2 teaspoon lime zest
  • 2 tablespoons fresh lime juice
  • 1 teaspoon adobo with cumin seasoning (Goya brand, or make your own: 1/4 teaspoon salt, 1/4 teaspoon garlic powder and 1/2 teaspoon ground cumin)
  • 7 slices bacon, cooked and crumbled
  • 2 cups grated Mexican cheese blend
  • 1/3 cup finely chopped green onions
  • 2 cups finely shredded iceberg lettuce
  • 1 0.4 ounce packet buttermilk ranch salad dressing, prepared as directed on package.
  • Sour cream, chopped black olives and chopped cilantro for garnish

Instructions
 

  • Make the cornbread according to the package directions. Let it cool and crumble it into a large plastic zip-top storage bag or airtight plastic container.
  • In a medium bowl, add the black beans, corn, chopped tomatoes, lime zest, lime juice and adobo with cumin seasoning; stir to combine. Let the salad ingredients marinate for 30 minutes.
  • In each of six wide-mouth pint-size Mason jars, add 1 1/2 to 2 tablespoons cornbread crumbles, 1 1/2 teaspoons bacon, 1 tablespoon cheese blend,1 1/2 teaspoons green onions, 3 tablespoons seasoned bean salad, 2 tablespoons lettuce and 1 tablespoon ranch dressing. Slightly press down each layer with the back of a spoon.
  • Repeat the layers to fill the jars. Cover and refrigerate the salads at least one hour, or up to 4 hours before serving. (If stored longer,the mixture will get mushy.) Garnish with sour cream, chopped cilantro and chopped black olives.