Diane's Southwestern Cornbread Salad

1		Mexican cornbread mix
1  ounce		envelope buttermilk Ranch salad dressing mix
2  cups		small head romaine lettuce, shredded
2		large tomatoes,s chopped
15  ounces		black beans, rinsed and drained
15  ounces		whole kernel corn with red and green peppers, drained
8  ounces		shredded Mexican four-cheese blend
6		Morningstar Farms veggie bacon strips,s cooked and crumbled
1-1/4  cups		green onions, chopped
1/2  cup		Lite Mayo
1  cup		Nonfat Milk without Added Vitamins A & D

Tip: For nutritional information on all the ingredients in Diane's Southwestern Cornbread Salad just click on each ingredient name. Then adjust the serving size for any Diane's Southwestern Cornbread Salad ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Prepare cornbread according to package directions; cool and crumble. Set aside.

Prepare salad dressing according to package directions. Edit Note: I added the last two ingredients on the list because they were needed to make the salad dressing. Package directions call for a full cup of mayonaise, but I cut it back to 1/2 reduce fat content.

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 (I put down 2 hours cook time but obviously you do not want to cook this salad!).

Note: I substituted Morningstar Farms veggie bacon for the real deal. If you prefer real bacon then use that instead!