Southwestern Cornbread Salad

Adapted from a recipe in Southern Living, this is a pretty salad that is sure to please! If you can't find Mexican cornbread mix, add in 1 4 0z. can green chili peppers and 1 15 oz. can creamed corn to the regular cornbread recipe, or make one of the fabulous recipes for it here on Zaar!

• Ready In: 45 mins
• Serves: 10

Ingredients

• 1 (16 ounce) package  Mexican cornbread mix or 1 (16 ounce) package  regular  cornbread mix
• 1 (1 ounce) envelope  buttermilk ranch salad dressing mix
• 1  cup mayonnaise
• 1  cup buttermilk
• 1  small head romaine lettuce, shredded
• 2  large tomatoes, chopped
• 1 (15 ounce) can black beans, rinsed and drained (may sub kidney or pinto beans)
• 2  cups fresh corn kernels (or 1 15-oz. can corn)
• 1⁄2 cup red bell pepper, chopped
• 1⁄2 cup green bell pepper, chopped (may use orange or purple peppers)
• 1 (8 ounce) package  shredded  Mexican blend cheese
• 5  tablespoons  artificial bacon bits
• 5  green onions, chopped

Directions

1. Prepare the cornbread according to directions on package; cool and crumble.
2. Set aside.
3. Mix Ranch salad dressing mix with the buttermilk and mayonnaise. Set aside.
4. Layer a large bowl with half each of cornbread, lettuce, tomatoes, beans, corn, bell peppers, cheese, bacon bits and green onions; spoon half of dressing evenly over the top. Repeat layers with remaining ingredients and dressing.
5. Cover and chill at least 2 hours. Enjoy!