Layered Mexican Cornbread and Bean Salad

Ingredients:

• 4 plum tomatoes, cut into pieces
• 1 green bell pepper, cut into pieces
• 1/4 cup chopped fresh cilantro
• 1 cup sour cream
• 1/4 cup mayonnaise
• 2 green onions, chopped
• Juice of half a lime
• 1/4 tsp chili spice mix
• 2 tbsp. crumbled cornbread
• 2 x 425g cans black-eyed beans, rinsed
• 1 cup frozen corn, thawed
• 1 cup grated cheddar or Mexican cheese blend

Preparation:

1. In a medium bowl, combine tomatoes, bell pepper, cilantro, and 1/2 teaspoon salt. In a separate small bowl, combine sour cream, mayonnaise, green onions, lime juice, chili spice mix and 0.5 tsp salt.
2. Layer the salad.
   
   Place half the cornbread in a glass bowl or shallow dish. Layer half the beans, half the corn, and half the tomato-pepper mixture on top, followed by half the sour cream mixture and cheese. Repeat the layering with the remaining ingredients, finishing with the cheese. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.