Layered Southwest Cornbread-and-Turkey Salad

Ingredients

• 0.3 cup buttermilk 
• 15 ounce black beans rinsed drained canned
• 1 cup celery diced ( 3 celery ribs)
• 10  bacon crumbled cooked
• 6 ounce mexican cornbread mix 
• 2  green onions sliced
• 8 ounce cheddar and monterey jack cheeses shredded with jalapeño peppers finely
• 16 ounce buttermilk-ranch dressing 
• 1  onion red chopped
• 9 ounce romaine lettuce shredded
• 2 large tomatoes seeded chopped
• 0.8 pound turkey smoked chopped
• 11 ounce kernel corn sweet whole drained canned

Equipment

• bowl
• canning jar

Directions

1. Prepare cornbread according to package directions; cool and crumble. Set aside.
2. Stir together dressing and buttermilk until blended.
3. Layer crumbled cornbread, shredded lettuce, and next 8 ingredients evenly into 6 (3- to 4-cup) glass containers; spoon half of dressing mixture evenly over tops. Cover and chill at least 3 hours or up to 24 hours.
4. Sprinkle with green onions just before serving.
5. Serve with remaining half of dressing mixture on the side.
6. Note: For testing purposes only, we used 3-cup marquis-shaped canning jars with lid and screw ring. To find a retailer, visit www.leifheitusa.com, or call toll-free 1-866-695-
7. Layer half each of crumbled cornbread, shredded lettuce, and next 8 ingredients in a large glass bowl; spoon half of dressing mixture evenly over top. Repeat layers, ending with dressing mixture. Cover and chill at least 8 hours or up to 24 hours.
8. Sprinkle top with green onions just before serving. Prep: 45 min., Chill: 8 hrs.
9. Note: For testing purposes only, we used Gladiola Mexican style cornbread mix and Ken's Steak House Buttermilk Ranch dressing.