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    Southwestern Cornbread Salad


    Source of Recipe


    RC

    1 (6-ounce) package Mexican cornbread mix
    1 (1-ounce) envelope buttermilk Ranch salad dressing mix
    1 small head romaine lettuce, shredded
    2 large tomatoes, chopped
    1 (15-ounce) can black beans, rinsed and drained
    1 (15-ounce) can whole kernel corn with red and green peppers, drained
    1 (8-ounce) package shredded Mexican four-cheese blend
    6 bacon slices, cooked and crumbled
    5 green onions, chopped

    Prepare cornbread according to package directions; cool and crumble. Set aside.

    Prepare salad dressing according to package directions.

    Layer a large bowl with half each of cornbread, lettuce, and next 6 ingredients; spoon half of dressing evenly over top. Repeat layers with remaining ingredients and dressing. Cover and chill at least 2 hours.


    Yield: Makes 10 to 12 servings

 

 

 

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