I love trying new things! Summer is all about salads and usually I just make my old stand bys because I know everyone will love them and they scream home, but I have been venturing out in the salad category this summer. I’m so glad I did! This is going to be one of my new go to salads. They layering of different flavors makes my mouth happy. Easy to make and will please any crowd!
Click to print
4 tomatoes, chopped
1 green bell pepper, chopped
1/4 cup cilantro, chopped ( if you don’t like cilantro, leave it out)
salt to taste
1 cup sour cream
1/4 cup mayonnaise
2 to 4 green onions, chopped
1 fresh lime, juiced
1/4 teaspoon chili powder
2 cups crumbled cornbread
2 15 ounce cans garbanzo beans , drained and washed
1 cup fresh corn, cooked
1 cup Mexican blend cheese
2 Tablespoons olive oil
- In a large skillet, warm 2 Tablespoons of olive oil on a medium heat and then add one can of garbanzo beans. Stir and toss until the beans become golden brown and crunchy, this can take about 10 to 15 minutes. With a slotted spoon remove them from the pan onto a plate covered with paper towels, and then set aside.
- In a medium, toss the tomatoes, bell pepper, cilantro, green onions, and 1 teaspoon salt. In a small bowl, whisk the sour cream, mayonnaise, lime juice, chili powder.
- Assemble the salad; Sprinkle half of the cornbread in a glass bowl or trifle dish. Top with half each of the garbanzo beans, corn and the tomato-pepper mixture, then half each of the sour cream mixture and cheese. Repeat the layers with the remaining ingredients, ending with cheese. Cover with plastic wrap and refrigerate for at least an hour or even overnight.
- Right before serving, sprinkle roasted garbanzo beans on top of the salad to give it a extra crunch!