Corn Bread Salad

• 1 oz. pkg. Ranch salad dressing mix
• 1 c. sour cream
• 9-inch pan cornbread, cooked and crumbled (I use Mexican)
• 16 oz. can pinto beans, rinsed and drained
• 2 to 3 tomatoes, diced
• 1/2 c. each green pepper and green onions
• 2 c. shredded Cheddar cheese
• 1 c. mayo or salad dressing
• 10 slices bacon, cooked and crumbled
• 12 oz. whole kernel corn, drained

1. In a bowl, prepare dressing by mixing Ranch dressing mix with sour cream and mayo or salad dressing; set aside.
2. In large serving bowl, layer half of each:
3. crumbled cornbread, beans, tomatoes, green pepper, onion, cheese, bacon and corn.
4. Top with half of prepared dressing.
5. Repeat layers with remaining ingredients. Cover and refrigerate several hours or overnight.
6. Garnish with tomato wedges and bacon.
7. Serves 10.

salad dressing, sour cream, pan cornbread, pinto beans, tomatoes, green pepper, cheddar cheese, mayo, bacon, whole kernel corn

Taken from www.cookbooks.com/Recipe-Details.aspx?id=50649 (may not work)