Salad:
| 1 box of Jiffy cornbread | 2 cups of chopped romaine lettuce |
| 1 can of black beans rinsed and drained | 1 can of corn drained |
| 1 orange bell pepper diced | 1 cup tomatoes diced |
| 1 cup shredded low-fat cheddar cheese | 2 stalks chopped green onions for garnish |
Dressing:
| 1 avocado | 1/4 cup cilantro |
| 1/2 jalepeño | 2 limes (juice) |
| 1 tbsp olive oil | 1/2 tsp cumin |
| 1/4 tsp garlic salt |
Dressing:
Combine all of the dressing ingredients in a blender and pulse it until the cilantro is well blended into the lime juice and avocado.
Salad:
Cook the Jiffy cornbread according to box directions. Set aside and let cool. Cut in half and break half of it up into small crumbs. Layer the bottom of a dish (a trifle bowl is preferable) with the crumbled cornbread. Add half of the romaine lettuce on top of the cornbread for the second layer. Next, add half of the black beans. On top of the beans, add half of the corn. After the corn, pile on half of the bell peppers. Following the bell peppers, sprinkle half of the tomatoes on top. Toss half of the cheddar cheese on top of the tomato layer. Drizzle half of the dressing onto the salad, then repeat the layering. Finally, place the green onions on top of the salad and enjoy!
