Cornbread Salad

• 1 (1 oz.) pkg. Hidden Valley dressing mix
• 1 c. sour cream
• 1 c. mayonnaise
• 3 large tomatoes, chopped
• 1/2 c. chopped bell pepper
• 1/2 c. chopped green onion
• 1 pan Mexican cornbread, crumbled
• 10 slices fried bacon, crumbled, or bacon bits
• 2 (16 oz.) cans pinto beans, drained
• 2 (17 oz.) cans whole kernel corn
• 2 c. shredded Cheddar cheese

1. Combine the first 3 ingredients; set aside.
2. Combine the tomatoes, bell pepper and green onion.
3. Layer ingredients in this order (use a large salad bowl):
4. 1/2 crumbled bread, 1/2 of beans, 1/2 vegetable mixture, 1/2 cheese, 1/2 bacon, 1/2 corn and 1/2 dressing mixture.
5. Repeat order.
6. Store in refrigerator.
7. Best if made 2 hours ahead.

hidden valley dressing, sour cream, mayonnaise, tomatoes, bell pepper, green onion, bacon, pinto beans, whole kernel corn, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=400198 (may not work)