Cornbread Salad

I'd been wanting to make this salad since I first saw it on Jessie's blog, so I was glad she put it on our menu.  It made a yummy dinner, and would be perfect to take to a group picnic or potluck.  Next time I'll only use one cup of mayo for the dressing to lighten the load a little.

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

3 tsp ground cumin

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

8-oz cheddar cheese, shredded

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 food processor 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.