Mexican Cornbread Layered Salad
"A couple of notes: 1) make sure each ingredient is well dried before layering (like if the lettuce has been recently washed or after rinsing the beans) because you really don't want the cornbread to get soggy; major ick factor 2) I made an adapted version of my favorite cornbread for this recipe, reducing the sugar to 1/3 cup and using 1/2 cup coconut oil. I cut the cooled cornbread into small cubes. I had a bit leftover after I measured out the 3 or so cups - makes a great snack! 3) this salad can be layered in a variety of ways. If you want more dressing throughout the salad, add 1/2 of the dressing part way through the layers. You can also use a trifle dish to layer this but I like using a 9X13-inch dish because if you are scooping it out for a crowd, it's much easier to get all the ingredients in one scoop versus scooping into a really deep dish. Make sense? 4) adding grilled chicken to this (or on the side) would make a fantastic main course...."