Cornbread Salad

• 1 pkg. Hidden Valley Ranch dry salad dressing mix
• 1 c. sour cream
• 1 c. mayonnaise
• 1 pan Tex-Mex cornbread, crumbled (recipe below)
• 2 cans (16 oz. each) pinto beans, drained
• 3 tomatoes, chopped
• 1/2 c. green bell pepper, chopped
• 1/2 c. green onions, chopped
• 8 oz. shredded Cheddar cheese
• 10 slices bacon, cooked and crumbled
• 34 oz. whole kernel corn, drained

1. To prepare Tex-Mex cornbread add 4 oz. can chopped green chiles and a pinch of sage to your favorite cornbread recipe or a prepared mix that yields a 9 inch pan of cornbread.
2. Combine salad dressing mix, sour cream and mayonnaise.
3. Set aside.
4. Place half of crumbled cornbread in the bottom of a serving bowl.
5. Top with half of beans. In a medium bowl, combine tomatoes, pepper and onions; layer half of this mixture over beans.
6. Layer half of the cheese, bacon, corn and reserved salad dressing mix.
7. Repeat layers using remaining ingredients.
8. Cover and chill for 2 to 3 hours before serving.
9. Mix before serving.

salad dressing, sour cream, mayonnaise, cornbread, pinto beans, tomatoes, green bell pepper, green onions, cheddar cheese, bacon, whole kernel corn

Taken from www.cookbooks.com/Recipe-Details.aspx?id=19934 (may not work)