Layered Southwest Cornbread Salad
1 8″ x 8″ pan prepared cornbread, crumbled (I used two small Jiffy Mix boxes.)
1/2 c. sour cream
1 1/2 c. ranch dressing
1/2 tsp salt
1 bag chopped romaine lettuce or 1 head of iceberg lettuce, chopped
1 (15 oz.) can black beans, drained
1 small bag frozen corn, thawed
6 roma tomatoes, chopped
6 green onions, diced or 1/2 cup red onion, diced
2 cups shredded Mexican blend cheese
In a small bowl, mix sour cream, ranch dressing and salt. Stir until well combined, set aside.
In a trifle dish, place half the lettuce then sprinkle with 1/2 of the crumbled cornbread. Dollop half of the dressing mixture over the top of the cornbread. Then layer with half the corn, beans, tomatoes, onions and cheese. Repeat with remaining ingredients. Chill.