Adapted from a recipe in Southern Living, this is a pretty salad that is sure to please! If you can't find Mexican cornbread mix, add in 1 4 0z. can green chili peppers and 1 15 oz. can creamed corn to the regular cornbread recipe, or make one of the fabulous recipes for it here on Zaar!

Ingredients

10 serv.

(16 ounce) package Mexican cornbread mix or (16 ounce) package regular cornbread mix↗1 package
(1 ounce) envelope buttermilk ranch salad dressing mix1 envelope
mayonnaise↗1 cup
buttermilk↗1 cup
small head romaine lettuce, shredded↗1
large tomatoes, chopped↗2
(15 ounce) can black beans, rinsed and drained (may sub kidney or pinto beans)↗1 can
cups fresh corn kernels (or 1 15-oz. can corn)↗2 cups
cup red bell pepper, chopped↗1⁄2 cup
cup green bell pepper, chopped (may use orange or purple peppers)1⁄2 cup
(8 ounce) package shredded Mexican blend cheese1 package
tablespoons artificial bacon bits5 tablespoons
green onions, chopped↗5

Step-by-step instructions

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!

Source: food.com

Original recipe ↗

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