Cornbread Salad

• 1 oz. pkg. Hidden Valley Ranch dressing mix
• 1 (9-inch) pan Tex-Mex cornbread, crumbled
• 1/2 c. chopped green pepper
• 2 c. (8 oz.) shredded Cheddar cheese
• 1 can whole kernel corn, drained
• 1 c. sour cream
• 1 c. Miracle Whip
• 2 cans pinto beans, drained
• 3 large tomatoes, chopped
• 1/3 c. chopped green onions
• 1/3 c. chopped purple onion
• 10 slices bacon, cooked and crumbled

1. Combine salad dressing mix, sour cream and Miracle Whip.
2. Set aside.
3. Place half of crumbled cornbread in the bottom of an extra large serving bowl.
4. Top with half of beans.
5. In a medium bowl, combine tomatoes, pepper and onions.
6. Layer half of this mixture over beans.
7. Layer half of cheese, bacon, corn and reserved dressing.
8. Repeat layers, using the remaining ingredients.
9. Cover and cool 2 to 3 hours.
10. The longer it's chilled, the better.
11. Can be kept several days.

green pepper, cheddar cheese, whole kernel corn, sour cream, miracle, pinto beans, tomatoes, green onions, purple onion, bacon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=734052 (may not work)