Tex-mex Layered Salad

My niece (Kristin Murray) brought this to a family reunion and boy was it a hit!!!

1 1/2 cups bottled Ranch dressing
1/2 bunch chopped fresh cilantro
1 tsp. ground cumin
2 TBS. fresh lime juice
2 cups chopped tomatoes (4 medium)
1 cup chopped scallions
10 oz. Iceberg lettuce salad mix
1 8-oz. package shredded Mexican style cheese
15-oz. can black beans, rinsed and drained
11-oz. can Mexi-corn, drained
4 cups crumbled corn bread

Place dressing, cilantro, cumin and lime juice in a small mixing bowl and whisk to combine. Set aside. Place tomatoes and scallions in mixing bowl and stir to combine. Prepare garnish: Set aside in separate containers, 1/2 cup EACH of shredded lettuce, cheese, 1/4 cup beans, 1/4 cup corn, 1/4 cup tomato mixture. Make salad by placing half of remaining lettuce in bottom of large glass bowl. Scatter 2 cups of corn bread over lettuce. Pour 1/2 cup dressing over top. Place half beans over that, then half of the corn, then half of the tomato mixture. Top with 3/4 cup cheese. Repeat layers again with remaining ingredients. Garnish salad by creating circles of the set aside ingredients. Serve at once or refrigerate up to 3 days. The longer it sets, the better it is!

Recipe Summary:
Yield: 10 servings
Prep Time: 30 min.

Other recipes by Huckleberry Inn:
Best Ever Banana Bread
Orange Butter
Raspberry Struesel Muffins
Pumpkin Gingerbread Trifle
Chocolate Chip Cheeseball
Chocolate Raspberry Torte
Spiced Hot Thanksgiving Pears
Regas Red Velvet Cake Secret Recipe
Gingerbread Waffles
Raspberry Cottage Pancakes
Quick And Easy Thyme Potatoes
Baked Sweet Potato Chips
Holiday Green Beans
Quick Brunch Quiche
Buffalo Chicken Sandwiches
Healthy Chicken Broccoli Pizza
Sausage Ring
Philly Cheese Steak Sandwiches
Blue Cheese Potato Salad

Recipe Provided By:
Huckleberry Inn
Sevierville, TN

Sevierville Bed and Breakfast Inns