Jenny'S Cornbread Salad

• 1 (1 oz.) pkg. Hidden Valley Ranch dry salad dressing mix
• 1 c. sour cream
• 1 c. mayonnaise
• 1 (9-inch) pan Tex-Mex cornbread, crumbled
• 2 (16 oz.) cans pinto beans, drained
• 3 large tomatoes, chopped
• 1/2 c. chopped green pepper
• 1/2 c. chopped green onion
• 2 c. (8 oz.) shredded Cheddar cheese
• 10 slices bacon, cooked and crumbled
• 2 (17 oz.) cans Del Monte whole kernel corn, drained

1. Combine salad dressing mix, sour cream and mayonnaise; set aside.
2. Place half of the crumbled cornbread in the bottom of a large serving bowl.
3. Top with half of the beans.
4. In a medium bowl, combine tomatoes, green pepper and onion; layer half of the cheese, bacon, corn and reserved salad dressing.
5. Repeat layers using remaining ingredients.
6. Garnish as desired.
7. Cover and chill 2 to 3 hours before serving.
8. Yields 10 to 12 servings.

salad dressing, sour cream, mayonnaise, pinto beans, tomatoes, green pepper, green onion, cheddar cheese, bacon, del monte

Taken from www.cookbooks.com/Recipe-Details.aspx?id=367269 (may not work)