Cornbread Salad

1 pkg. Mexican cornbread mix                    1 envelope Ranch dressing mix

1 head romaine lettuce                                  2 large tomatoes, chopped

1 15 oz. can black beans, drained                1 can corn w/ red & green peppers, drained

1 8 oz. pkg. shredded Mexican cheese       6 bacon slices, cooked and crumbled

5 green onions, chopped

Bake cornbread as directed.  Cool and crumble.  Set aside.

Prepare salad dressing according to directions.

Layer large bowl with half each of cornbread, lettuce, and everything but dressing. Spoon half of the dressing evenly over top. Repeat layers with remaining ingredients and dressing.   Save some green onions, tomatoes, cheese & bacon to sprinkle on top.  Cover and chill at least 2 hours.  Serves 10-12.