Dianne's Southwestern Cornbread Salad

Ingredients

• 1 6-ounce package Mexican cornbread mix
• 1 1-ounce envelope buttermilk Ranch salad dressing mix
• 1 small head romaine lettuce
• 2 large tomatoes
• 1 15-ounce can black beans
• 1 8-ounce package shredded Mexican four-cheese blend
• 6 bacon slices
• 5 green onions

Method

Bake the cornbread to package directions, then cool it completely on a wire rack — this prevents steam from making the crumbles soggy when you assemble. Once cool, crumble it into bite-sized pieces; if it's too fine it'll turn to mush under the weight of the dressing, so aim for irregular chunks about the size of a walnut. Whisk the buttermilk Ranch powder with the liquid specified on the packet. This layering technique — a composed salad rather than tossed — depends on the starch in the cornbread to absorb the dressing without dissolving. The longer it sits, the more flavour migrates through each component, but the cornbread stays distinct rather than turning into paste.

Dice the romaine into roughly 2-centimetre pieces. Core the tomatoes and cut into 1-centimetre dice, then drain them in a fine sieve for five minutes — excess liquid will dilute the dressing and compress the layers below. Drain and rinse the black beans, patting them dry with kitchen paper; they'll absorb dressing better without their canning liquid. Shred the cheese if it isn't already (pre-shredded blends contain cellulose that can make the dish gritty). Render the bacon slices in a cold pan over medium heat until the fat is translucent and the meat is crisp — about eight minutes — then drain on paper towel and crumble roughly. Trim the green onions, separating the white and pale green parts from the darker green tops; slice both, keeping them separate.

In a large bowl, lay down half the crumbled cornbread as your base. Top with half the romaine, then half the tomato, half the beans, half the cheese, half the bacon, and the white and pale green parts of the green onions. Spoon half the dressing evenly across the layer — don't pour it in one spot; distribute it so every component gets contact with the liquid. Repeat the entire sequence with the remaining cornbread, romaine, tomato, beans, cheese, and bacon. Finish with the reserved dark green onion tops scattered across the surface — these won't wilt as much and provide a fresh bite at the end.

Cover with cling film and refrigerate for at least two hours, but no longer than eight; beyond that, the cornbread loses its texture and the salad becomes waterlogged. Stir gently just before serving to redistribute the settling layers and distribute the dressing throughout.