Today begins another Recipe Round Up, and this month is being hosted by Violet at Promptings. Post your favorite salad recipes and add them to Mr. Linky on her blog, then check out all the other blogs too.

And while we’re talking Round Up, here’s a heads up from Ellen at The Happy Wonderer: “Get your BBQ’s fired up and share your grilling recipes on Thursday August 2nd! I will be hosting the Recipe Round-Up for August. There’s a first time for everything and I hope I don’t Char-grill it too badly! So make sure y’all come back here on August 2nd to share your recipes. If I don’t learn Mr. Linky by then just leave your link to your recipe in the comments and I’ll link on this site to yours. Later in July I’ll post this again with more instructions. ”

Here’s one of my favorite summer salads. You can add or substitute your favorite ingredients to make it your own. Adding cooked, shredded chicken would turn it into a great main dish salad for a too-warm-to-cook supper.

Southwestern Cornbread Salad

1 (6oz) pkg Mexican cornbread mix (or better, make your own recipe!)
1 (1oz) envelope buttermilk Ranch dressing mix
1 head Romaine lettuce, coarsely shredded
2 large tomatoes, diced
½ red pepper, diced
½ green pepper, diced
1 (15oz) can black beans, rinsed and drained
1 (15oz) can corn, drained well
1/2 c. sliced black olives
12 oz shredded cheddar and/or Monterey jack cheese
6 slices bacon, cooked and crumbled
5 green onions, chopped

Prepare cornbread according to pkg directions. Cool and cut into 1-inch dice. Set aside. Prepare dressing according to pkg directions. In a large clear glass bowl (presentation is part of the enjoyment!), layer half of the cornbread, lettuce, and the next 9 ingredients. Spoon half of the dressing over top. Repeat layers with remaining ingredients. Top with dressing and a final sprinkle of shredded cheese. Cover and chill at least 2 hours before serving. Toss and enjoy!