Southwest Layered Cornbread Salad

Name: Southwest Layered Cornbread Salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 12 servings (3/4 cup each).
Ingredients: 1 package (8-1/2 ounces) corn bread/muffin mix; 2 cans (15 ounces each) black beans, rinsed and drained; 1 can (15-1/4 ounces) whole kernel corn, drained; 3 medium tomatoes, chopped; 1 medium onion, chopped; 1-1/2 cups ranch salad dressing; 2 cups shredded cheddar cheese

With no last-minute assembly needed, this layered salad is ready for a spot on the party buffet. —Rod & Sue Brusius, Omro, Wisconsin

Ingredients

1 package (8-1/2 ounces) corn bread/muffin mix
2 cans (15 ounces each) black beans, rinsed and drained
1 can (15-1/4 ounces) whole kernel corn, drained
3 medium tomatoes, chopped
1 medium onion, chopped
1-1/2 cups ranch salad dressing
2 cups shredded cheddar cheese

Directions

Prepare and bake cornbread according to package directions. Cool completely on a wire rack. Break into crumbles.
In a 3-qt. bowl, layer half of each of the following: cornbread, beans, corn, tomatoes, onion, dressing and cheese. Repeat layers. Refrigerate, covered, until serving.