Cornbread Salad

• 8 12 ounces cornbread mix
• ranch salad dressing, to taste
• 15 12 ounces black beans, rinsed and drained
• 15 ounces corn, drained
• 2 14 ounces sliced black olives, drained
• 2 tomatoes, chopped
• 1 red onion, chopped
• 12 cup green onion, chopped
• 23 cup shredded cheddar cheese
• 12 lb bacon, crisp and crumbled

1. Bake cornbread according to package directions.
2. Cool; then crumble half of it in the bottom of a large serving dish.
3. Pour enough salad dressing over the cornbread to make a smooth covering.
4. Layer the beans, corn, and olives over the dressing.
5. Next layer the tomatoes, onions, cheese, and bacon.
6. Sprinkle remaining cornbread crumbs on top.
7. Refrigerate until ready to serve.

mix, ranch salad dressing, black beans, corn, black olives, tomatoes, red onion, green onion, cheddar cheese, bacon

Taken from www.food.com/recipe/cornbread-salad-500860 (may not work)