Mexican Cornbread Salad

Last week I attempted 3 recipes to enjoy and to share with all of you out there in bloglog land.  Sadly only one turned out to be blog worthy.  The other two were edible, but until I can correctly make them, I am not going to share them just yet.

So, this salad is just the best especially in the summer when you can get some really yummy ripe tomatoes for it.  I think that it came from a Southern Living a few years back.  My mom tested it out first, and since then I have loved making it! Mainly...it is easy!

What you need:
Romine lettuce (I used a package that had 3 heads in it, but I did not use the stalk part, b/c I do not like that part...just the leafy part)
Cooked mexican cornbread, cooled, and crumbled (see alt. recipe)
2 fresh diced tomatoes
1 can of black beans...drained
1 can of mecican corn ( sometimes I put 2)...drained
3 chopped green onions
cooked bacon pieces (I usually take the easy way out and buy the pieces that are found near the dressings)
2 cups shredded cheddar
ranch dressing

You can layer your salad in any bowl, but I like using this pedestal one that I have so that you can see all the pretty layers!

Here are the orders of the layers....
1/2 lettuce
1/2 cornbread
1/2 black beans
1/2 mexican corn
1/2 tomatoes
1/2 bacon
1/2 green onions
ranch dressing (I just eyeball how much to use)

1 cup shredded cheddar

Next, start your layers over.  It might look like it will not fit, but it will once you start layering! Mr. Nice is not a fan of green onions so I usually put them on the side for myself.  For the cornbread I use just a mix from the grocery, but I use this recipe found on the back.  It just has all the extra yummy stuff in it!

Hope you enjoy!