Our friend, Kathy, brought this to our vestry meeting in June. She got the recipe from Southern Living Magazine. It’s delicious!


1 (6 ounce) package Mexican cornbread mix
1 (0.4 ounce) envelope Ranch-style buttermilk salad dressing mix
1 small head romaine lettuce, shredded
2 large tomatoes, chopped
1 (15 ounce) can black beans, rinsed and drained
1 (15 ΒΌ 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


Prepare cornbread according to package directions; cool and crumble. Set aside.

Prepare salad dressing according to package directions.

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.

Yield: 10 to 12 servings.