Layered Southwestern Cornbread Salad
INGREDIENTS
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For the spicy ranch dressing:
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1 [1.0 oz] package of Spicy Ranch dressing mix
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1 1/3 cups milk/buttermilk
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1 cup mayonnaise
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For the pico de gallo:
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6 medium Roma tomatoes
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1 medium purple onion
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1 medium jalapeno pepper
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1/3 cup chopped fresh cilantro
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2 Tbsp lime juice
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garlic salt and black pepper to taste
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For the salad:
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1 [7.5 oz] box cornbread mix plus ingredients to prepare
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2 [12 oz] pkgs frozen Southwestern Corn [such as Steamfresh] OR 2 [11 oz] cans Mexi-Corn
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1 [15 oz] can black beans, drained & rinsed
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2 cups shredded Mexican cheese blend
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8 oz shredded iceberg lettuce
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12 oz. bacon cooked, crumbled & cooled
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1/2 cup sour cream [for the top]
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