One 9-oz package of cornbread mix
One 4.5-oz can chopped green chiles
1.5 cup light mayo (sour cream or plain yogurt could work as well)
1.5 cup chopped fresh cilantro (I use twice this much total)
3/4 cup lime juice
1/2 tsp salt
1 head of lettuce, shredded
One 15-oz can black beans, rinsed and drained WELL
One 11-oz can whole kernel corn, drained WELL
1 large red bell pepper, chopped
3 green onions, chopped
6 plum tomatoes, chopped and drained
Prepare cornbread mix according to package directions, adding chiles. Cool and crumble. Set aside.
Process mayo and next 4 ingredients in a or blender until smooth. Set aside.
Layer a 4 quart bowl with 1/2 of the lettuce (I add the other 1/2 cup of chopped cilantro to the shredded lettuce), 1/2 of the cornbread, 1/3 of the dressing, and 1/2 each of beans, corn, cheese, pepper, onions, and tomatoes. Repeat layers.
Top with remaining 1/3 of dressing. Cover and chill 1 to 2 hours. Garnish with green onioncurls.