Layered Mexican Cornbread Salad

This salad is a great twist on the classic taco salad. The cornbread was a perfect addition and I'm thinking it would be really good with some grilled chicken on top, too! We made it for dinner and there was quite a bit left over and it surprisingly saved really well and was just as good for lunch the next day! 

recipe via Mel's Kitchen Cafe

Salad:
• 3 cups chopped romaine lettuce, chopped (m
• 3 cups cubed or crumbled cornbread
• 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 (I opted to use all plain Greek yogurt instead)
• 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

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.