Mississippi Cornbread Salad

• 1 (8 oz.) pkg. cornbread muffin mix
• 1 (1 oz.) envelope Ranch Style dressing mix
• 1 (8 oz.) sour cream
• 1 c. mayonnaise
• 3 large tomatoes, chopped
• 1/2 c. chopped red bell pepper
• 1/2 c. chopped green onions
• 2 (16 oz.) black beans or pinto beans, drained
• 2 c. shredded Cheddar cheese
• 10 bacon slices, cooked and crumbled
• 2 (15 1/4 oz.) cans whole kernel corn

1. Prepare cornbread mix according to package directions; cool. Stir together salad dressing mix, sour cream and mayonnaise until blended; set aside.
2. Combine tomatoes and next 3 ingredients; gently toss.
3. Crumble half the cornbread into a 3-quart trifle bowl or large salad bowl.
4. Top with half each of beans, tomato mixture, cheese, bacon, corn and dressing mixture; repeat layers.
5. Cover and chill 3 hours.
6. Yields 8 to 10 servings.

muffin mix, dressing mix, sour cream, mayonnaise, tomatoes, red bell pepper, green onions, black beans, cheddar cheese, bacon, whole kernel corn

Taken from www.cookbooks.com/Recipe-Details.aspx?id=81117 (may not work)