Toss the tomatoes, bell pepper, cilantro and 1/2 teaspoon salt in a medium bowl.
Whisk the sour cream, mayonnaise, green onions, lime juice, chili powder and 1/2 teaspoon salt in a small bowl.
Assemble the salad: Sprinkle half of the cornbread in a glass bowl. Top with half each of the black 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 at least 2 hours or overnight.
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|Serving Size: 1 Serving (391g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 130 (44%)|
|Amt Per Serving||% DV|
|Total Fat 14.5g||19 %|
|Saturated Fat 6.9g||35 %|
|Monounsaturated Fat 3g|
|Polyunsanturated Fat 1g|
|Cholesterol 35.2mg||11 %|
|Sodium 633.3mg||22 %|
|Potassium 938.4mg||25 %|
|Total Carbohydrate 32.1g||9 %|
|Dietary Fiber 10.2g||41 %|
|Sugars, other 21.9g|
|Protein 13.7g||20 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 298
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