|Southwest Cornbread Salad|
|By Ingrid Wallace|
|1 - (6oz.) package of Mexican cornbread mix;
bake according to package directions, cool and crumble.
1 - small head romaine (or 2 hearts), shredded.
2 - large tomatoes, chopped.
1 - (15 oz.) can black beans, rinsed and drained.
1 - (15 oz.) whole corn w/ red & green peppers, drained.
1 - (8 oz.) pkg. Mexican shredded cheese blend (save
a little cheese for top).
6 - bacon slices, cooked and crumbled.
5 - green onions, only green part, chopped.
1 - (1 oz.) envelope buttermilk Ranch dressing mix;
made according to directions. (need mayo and
buttermilk to make dressing)
|In a large bowl, spread a little dressing, then layer of 1/2 of above, in the order listed. Repeat. Cover and chill for at least 2 hours.
|Prep Time: 120 minutes
||Cook Time: 30 minutes|