Salads

Southwestern Cornbread Salad

1 (16 oz.) pkg. Mexican cornbread mix

1 (1 oz.) envelope Buttermilk Ranch Salad Dressing Mix

1 small head Romaine Lettuce, shredded

2 lg. tomatoes

1 (15 oz.) can black beans, rinsed and drained

1 (15 oz.) can whole Mexi-corn, drained

1 (8 oz.) pkg. 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 of each cornbread, lettuce and next ingredients; spoon half of dressing evenly over top. Repeat layers with remaining ingredients and dressing. Cover and chill at least 2 hours. Serves: 10-12

Karen Williams, September 2010