Tex-Mex Cornbread Salad with Buttermilk Cornbread | Paula Deen

Ingredients

• 2 ripe avocados
• 2 cups 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 baby spinach
• 4 cups sliced mustard greens
• 1 1/2 cups halved green tomatoes
• 1 1/2 cups shredded monterey jack cheese with peppers
• 1 (15.5 oz) can drained and rinsed kidney beans
• 1 (14 oz) can drained and rinsed canned corn
• 1 1/2 cups self-rising cornmeal mix
• 1 large egg