Southwestern Cornbread Salad

1 (6-oz.) package cornbread mix
1 (1-oz.) envelope buttermilk Ranch-style dressing mix
1 small head romaine lettuce, shredded
2 large tomatoes, chopped
1 (15-oz.) can black beans, rinsed and drained
1 (15-oz.) can whole kernel corn with red & green peppers, drained
1 (8-oz.) 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.

Makes 10-12 servings