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Tex-Mex Cornbread Salad
Cooking with Paula Deen
, May/June 2012
2 ripe avocados
1 cup nonfat buttermilk
2 teaspoons chipotle chile powder
2 teaspoons cumin
2 teaspoons salt
1/4 cup extra-virgin olive oil
8 cups fresh baby spinach
4 cups sliced fresh mustard greens
1 1/2 cups halved grape tomatoes
1 1/2 cups shredded Monterey Jack cheese with peppers
1(15.5-ounce) can kidney beans, drained and rinsed
1 (14-ounce) can corn kernels, drained and rinsed
Cut avocado in half. Scoop avocado pulp into work bowl of a food processor. Add buttermilk, chile powder, cumin, and salt. Pulse until smooth, scraping sides as needed. Gradually add olive oil, pulsing to combine.
In a large bowl, combine spinach and mustard greens. Add desired amount of dressing to greens, tossing gently to coat. Add tomatoes, cheese, beans, corn, and 3 cups cubed
. Serve immediately with additional dressing, if desired.
Makes 8 - 10 servings
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