Cornbread salad

• 1 box Mexican (can use plain) cornbread mix
• 2 packages bacon bits (or 10 slices cooked/crumbled bacon)
• 2 large bell peppers (I use red and/or orange)
• 1 bunch green onions
• 2 medium tomatoes (optional)
• 1 packages frozen corn (large)
• 2 can ranch style beans (or similar type)
• 1 envelope dry ranch mix
• 1 cup fat free mayonnaise
• 1 cup fat free sour cream
• 2 cup reduced fat or fat free grated cheese (cheddar or Mexican)

1. Bake cornbread following directions on box.
2. Combine dry ranch mix, sour cream and mayo until smooth.
3. Chill while cornbread is cooking.
4. While cornbread is cooking prepare corn according to directions on package.
5. Let cool.
6. Open and drain beans.
7. Chop tomatoes, peppers, and green onions into bite sized pieces.
8. Once cornbread is done, let cool.
9. Once cooled, crumble cornbread up until it looks like fine bread crumbs.
10. Begin layering process.
11. When layering remember to smooth out evenly.
12. Layer 1: 1/2 cornbread
13. Layer 2: 1/2 bacon
14. Layer 3: 1/2 bell peppers
15. Layer 4: 1/2 green onions and tomatoes
16. Layer 5: 1/2 corn
17. Layer 6: 1/2 beans
18. Layer 7: 1/2 dressing mix, spread smoothly
19. Layer 8: 1/2 cheese
20. Continue layering following same order.
21. Should make two layers of each.
22. Chill layered salad until ready to serve.
23. Enjoy!

mix, bacon bits, bell peppers, green onions, tomatoes, frozen corn, ranch style beans, mayonnaise, sour cream, grated cheese

Taken from cookpad.com/us/recipes/358242-cornbread-salad (may not work)