Tex-Mex Cornbread Salad with Buttermilk Cornbread

Tex-Mex Cornbread Salad with Buttermilk Cornbread
18 Ingredients
  • 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
  • Nonstick cooking spray
  • 1 1/2 cups self-rising yellow cornmeal mix
  • 1 cup nonfat buttermilk
  • 1 large egg
Nutrition
534
27% daily value
8 servings
                                       
                                            high-​fiber, vegetarian
     

Fat

42% 27

Saturated

35% 7

Trans

- 0

Monounsaturated

- 15

Polyunsaturated

- 4

Carbs

19% 57

Carbs (net)

- 47

Fiber

41% 10

Sugars

- 8

Sugars, added

- 0

Protein

35% 18

Cholesterol

15% 45

Sodium

35% 833

Calcium

32% 318

Magnesium

21% 89

Potassium

20% 935

Iron

23% 4

Zinc

20% 2

Phosphorus

50% 349

Vitamin A

20% 184

Vitamin C

41% 37

Thiamin (B1)

32% 0

Riboflavin (B2)

39% 1

Niacin (B3)

26% 4

Vitamin B6

34% 0

Folate equivalent (total)

49% 195

Folate (food)

- 124

Folic acid

- 53

Vitamin B12

15% 0

Vitamin D

69% 10

Vitamin E

23% 3

Vitamin K

120% 143

Sugar alcohols

- 0

Water

- 252
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