Southwestern Cornbread Salad

• 1 (16 ounce) package Mexican cornbread mix or (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

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!

mix, buttermilk, mayonnaise, buttermilk, head romaine lettuce, tomatoes, black beans, corn kernels, red bell pepper, green bell pepper, blend cheese, bacon bits, green onions

Taken from www.food.com/recipe/southwestern-cornbread-salad-182245 (may not work)