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Salads - Southwest Cornbread Salad

  • 1 (6-ounce) package Mexican cornbread mix
  • 1 envelope buttermilk ranch dressing mix
  • 1 small head of lettuce, shredded
  • 1 (15-ounce) can black beans, drained
  • 1 (8-ounce) package shredded Mexican cheese
  • 5 green onions, chopped
  • 2 large tomatoes, chopped
  • 1 (15-ounce) can Mexican corn, drained
  • 6 pieces cooked bacon, crumbled, or equal amount of bacon bits

Prepare cornbread according to directions; cool and then crumble.
Prepare salad dressing according to package directions. Layer a large bowl with half of each: cornbread, lettuce, and rest of ingredients in order. Spoon half of dressing smoothly over top. Repeat layers. Top with remaining dressing. Cover and chill two hours before serving.
Submitted By: Jeana Owens
Cumberland Gap
Claiborne Farmers Co-op
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