Cool salads are the mainstay of summer dining. Southwestern Cornbread Salad mixes the spice of the Southwest with the traditions of the South in a layered dish that is as beautiful as it is delicious.
Southwestern Cornbread Salad
1 (6 ounce) package Mexican cornbread mix
1 (1 ounce) envelope buttermilk ranch-style 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. Makes 10 to 12 servings.