Cornbread Salad

Sounds a little strange, but I promise It's very delicious!

I served this for Tyler's ordination and seminary graduation dinner.

It was really a full, emotional day  (see post).   As I walked in
the door from church with our parents and cousins I went to the 
crock pot and noticed it was not even close to being cooked!
(the setting which I thought was on "high" was slightly off and 
so it had only been on "warm".)

Miraculously I was able to find several packages of BBQ meat
already in the freezer.

The reason I didn't panic too much was because I knew this yummy
salad was also on the menu to back me up.  

so here it is.... Layered Cornbread Salad (picture and recipe from Mel)

Salad:
• 3 cups chopped romaine lettuce
• 3 cups cubed or crumbled cornbread (see note above)
• 1 (15-ounce) can black beans, rinsed and drained
• 1 1/2 cups corn kernels (fresh or frozen, thawed if frozen)
• 1 red bell pepper, small diced
• 1 (15-ounce) can black olives, drained and sliced
• 3 green onions, finely chopped
• 4 roma tomatoes, liquid squeezed out and chopped
• 2 cups shredded cheddar cheese
Dressing:
• 1/3 cup regular or light mayonnaise
• 1/3 cup light or regular sour cream or plain yogurt
• 1/3 cup lowfat buttermilk
• 3/4 cup chopped fresh cilantro
• 1/4 cup fresh lime juice (from about 2 limes)
• 2 teaspoons ground cumin
• 1/2 teaspoon salt
• 1 teaspoon chili powder

DIRECTIONS

1. In a blender, combine all the dressing ingredients until smooth. Refrigerate until ready to use (this can be made several days in advance).
2. In a 9X13-inch pan, layer the ingredients in the following order: lettuce, cornbread, beans, corn, red pepper, olives, green onions, tomatoes and cheese.
3. Pour the dressing over the cheese. Cover with plastic wrap or foil and refrigerate for 1-2 hours. Serve chilled.