Corn Bread Salad

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

1. Combine salad dressing mix, sour cream and mayonnaise; set aside. Place half of crumbled corn bread in the bottom of a large serving bowl. Top with half of beans. In a medium bowl, combine tomatoes, pepper and onions. Layer half of this mixture over beans. Layer half of cheese, bacon, corn and reserved salad dressing. Repeat layers using remaining ingredients. Garnish as desired. Cover and chill 2 to 3 hours before serving.

salad dressing, sour cream, mayonnaise, bread, pinto beans, tomatoes, green peppers, green onions, cheddar cheese, bacon, whole kernel corn

Taken from www.cookbooks.com/Recipe-Details.aspx?id=35726 (may not work)