Southwestern Cornbread Salad

1 – 6oz. package Mexican Cornbread mix (regular cornbread will be fine if you need to substitue)

1 – 1oz. envelope Ranch-Style buttermilk salad dressing mix

1 small head romaine lettuce shredded

2 large tomatoes, chopped

1 15oz. can balck beans, rinsed and drained

1 – 15 1/4 oz. can whole kernel corn with red and green peppers, drained

1 – 8oz. package shredded Mexican four-cheese blend

6 bacon slices, cooked and crumbled

5 green onions, chopped,

• Prepare cornbread according to package directions; cool and crumble.  Set aside
• Prepare salad dressing accoriding to package directions.
• Layer a large bowl with half of each of cornbread, lettuce, and next 6 ingredianets: spoon half of dressing evenly over top.  Repeat layers with remaining ingredients and dressing.  Cover and chill at least 2 hours.

Yields 10 – 12 servings