Dianne'S Southwestern Cornbread Salad

• 1 (6-ounce) package Mexican cornbread mix
• 1 (1-ounce) envelope buttermilk Ranch salad 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

1. Prepare cornbread according to package directions; cool and crumble. Set aside.
2. Prepare salad dressing according to package directions.
3. 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.

cornbread mix, buttermilk, head romaine lettuce, tomatoes, black beans, whole kernel corn with red, fourcheese, bacon, green onions

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