Summer Cornbread Salad

• 2 (7oz.) packets of buttermilk cornbread mix
• 1 cup shredded cheddar cheese
• Several dashes of Tabasco sauce
• 1 head iceberg lettuce, shredded
• 3 medium tomatoes, seeded and diced
• 4 green onions, sliced
• 1 1/2 cups prepared Ranch dressing
• 10 slices thick peppered bacon
• 1 x 15 oz. can black beans, rinsed and drained
• One medium sweet onion thinly sliced
• zest and juice of one lime
• 1 cup sliced green olives with pimento, drained
• 3 cups shredded Colby/Jack cheese

1. Mix cornbread in medium sized (~2 quart) mixing bowl as directed on package, adding one cup shredded cheese and Tabasco. Bake in ten inch seasoned iron skillet as directed on package. Cool and crumble.
2. Mix tomatoes, green onions and dressing in medium sized (~2 quart) mixing bowl.
3. Cook bacon in two batches in 10 inch nonstick skillet over medium heat until crisp. Crumble bacon. Leave 1 T bacon drippings in pan (discard remaining drippings), and saute sliced sweet onion over medium heat for 2 minutes until softened. Add lime juice and zest and stir until onion absorbs juice.
4. Reserve 1 T sliced green onions and 1 T crumbled bacon for garnish.
5. Layers: Crumbled cornbread
6. Lettuce
7. Tomatoes and green onions with dressing
8. Crumbled Bacon
9. Beans
10. Onions
11. Olives
12. Cheese
13. Layer half the ingredients in a 3 quart, deep sided clear glass bowl, then repeat layers ending with cheese. May serve immediately, or chill in refrigerator up to 3 hours before serving. Add garnish just before serving.

packets of buttermilk cornbread mix, cheddar cheese, tabasco sauce, tomatoes, green onions, dressing, bacon, black beans, sweet onion, lime, pimento, cheese

Taken from www.epicurious.com/recipes/member/views/summer-cornbread-salad-1206673 (may not work)