Dianne’s Southwestern Cornbread Salad

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Dianne’s Southwestern Cornbread Salad

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Ingredients

Makes 10 to 12 servings / Prep: 30 min., Bake: 15 min., Chill: 2 hrs.

  • 1 6-ounce package Mexican cornbread mix
  • 1 1-ounce envelope buttermilk-Ranch 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

Instructions

  • Prepare cornbread according to package directions; cool and crumble.
  • Set aside.
  • Prepare dressing mix according to package directions.
  • Layer a large serving 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 salad, and chill at least 2 hours.
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Course; Salad