Tex-Mex Cornbread Salad with Buttermilk Cornbread

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  • Level: Easy
  • Total: 40 min
  • Active: 20 min
  • Yield: 8 servings
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2 ripe avocados

1 cup nonfat buttermilk

1/4 cup extra-virgin olive oil

2 teaspoons chipotle chile powder

2 teaspoons ground cumin

2 teaspoons salt

2 teaspoons ground pepper

8 cups fresh baby spinach

4 cups sliced fresh mustard greens

1 1/2 cups halved green tomatoes

1 1/2 cups shredded Monterey Jack cheese with peppers

One 15.5-ounce can kidney beans, drained and rinsed

One 14-ounce can corn kernels, drained and rinsed

3 cups cubed Buttermilk Cornbread (cut into 1/4-inch cubes), recipe follows

Buttermilk Cornbread

Nonstick cooking spray

1 1/2 cups self-rising yellow cornmeal mix

1 cup nonfat buttermilk

1 large egg


  1. Cut the avocados in half. Scoop the pulp into the work bowl of a food processor. Add the buttermilk, olive oil, chile powder, cumin, salt and pepper. Pulse until smooth, scraping the sides as needed. 
  2. In a large bowl, combine the spinach and mustard greens. Add the desired amount of dressing to the greens, tossing gently to coat. Add the tomatoes, cheese, beans, corn and Buttermilk Cornbread. Serve immediately with additional dressing if desired. 

Buttermilk Cornbread

  1. Preheat the oven to 425 degrees F. Spray a 9-inch-square baking pan with nonstick cooking spray. 
  2. In a large bowl, whisk together the cornmeal mix, buttermilk and egg, whisking until no lumps remain. Pour into the prepared pan. Bake until a wooden pick inserted in the center comes out clean, 15 to 20 minutes. Cool completely in the pan.