Cornbread Salad

• 1 (1 oz) envelope Ranch style salad dressing mix
• 1 (8 oz)carton sour cream
• 1 c mayonnaise or salad dressing
• 1 (9 inch) pan Mexican cornbread, crumbled
• 2 (16 oz) can pinto beans, rinsed and drained
• 3 large tomatoes, chopped
• 1/2 c chopped green bell pepper
• 1/2 c sliced green onions
• 2 c (8 oz) shredded Cheddar cheese
• 10 slices bacon, cooked and crumbled
• 2 (17 oz) can whole kernel corn, drained
• Garnishes: tomato wedges, crumbled cooked bacon

1. Combine salad dressing mix, sour cream, and mayonnaise; set aside.
2. Place half of crumbled cornbread into a large serving bowl. Layer half of beans, tomatoes, bell pepper, green onions, cheese, bacon and corn over cornbread.
3. Top with half of sour cream mixture. Repeat layers with remaining ingredients.
4. Garnish, if desired. Cover and refrigerate at least 2 hours before serving. Yield:
5. 10 to 12 side dish servings or 8 main-dish servings.

salad dressing, sour cream, mayonnaise, pinto beans, tomatoes, green bell pepper, green onions, cheddar cheese, bacon, whole kernel corn, tomato wedges

Taken from www.cookbooks.com/Recipe-Details.aspx?id=36519 (may not work)