I LOVE this salad!
1 (6-8 ounce) package cornbread mix, cooked according to package instructions and cooled (or my favorite recipe of cornbread)
2 cups mayonnaise
3 teaspoons chili powder
1/2 teaspoon salt
2-3 tablespoons freshly chopped cilantro, optional
1/2 head torn iceberg lettuce or 2 heads Romaine lettuce chopped (or you can substitute a bag of torn lettuce)
2 cups frozen corn, thawed
1 (14-ounce) can black beans, rinsed and drained
6 Roma tomatoes, seeded and chopped
3/4 cup finely chopped red onion
2 cups shredded cheese (Colby jack, Mexican blend, or cheddar)
Cut cornbread into one inch cubes; set aside. Stir together the mayonnaise, chili powder, salt, and chopped cilantro. In a 4-quart glass bowl or trifle dish ( I have made this in a 9X13 baking dish, too), place half of the lettuce, then sprinkle with half of the cornbread crumbs. Spread half of the mayonnaise mixture on the cornbread layer. Layer half each of the corn, black beans, tomatoes, onions, and cheese. Repeat layers with remaining ingredients. Refrigerate for 2 hours before serving.