Southwestern Cornbread Salad

6 oz. pkg. Mexican cornbread mix (I used Marie Calendar's honey cornbread mix)
1 oz. env. Buttermilk Ranch salad dressing mix (I used Coyote Ranch premade dressing)
1 sm. head romaine lettuce, shredded 
2 lg. tomatoes, chopped 
15 oz. can black beans, rinsed and drained 
15 oz. can whole kernel corn w/ red & green peppers, drained  (I just used a plain can of corn)
8 oz. pkg. shredded Mexican four-cheese blend 
6 bacon slices, cooked and crumbled 
5 green onions, chopped (I left these off)
1 avacado, chopped

Prepare cornbread according to package directions; cool and crumble. Set aside. Prepare salad dressing according to package directions. Layer a large glass bowl (so you can see how colorful it is) 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.

May 2013 Rotation

Dinner Group Master List

 Click on the picture to see it larger (just notice what # you are first). :)

1.       Gina

2.       Lori

3.       Leah

4.       Aimee

5.       Jenna

6.       Zuri

7.       Sherrie

8.       Cheralyn

9.       Maria

10.   Lindsey

11.   LaVon