Jenny'S Cornbread Salad - cooking recipe

Ingredients

1 (1 oz.) pkg. Hidden Valley Ranch dry salad dressing mix
1 c. sour cream
1 c. mayonnaise
1 (9-inch) pan Tex-Mex cornbread, crumbled
2 (16 oz.) cans pinto beans, drained
3 large tomatoes, chopped
1/2 c. chopped green pepper
1/2 c. chopped green onion
2 c. (8 oz.) shredded Cheddar cheese
10 slices bacon, cooked and crumbled
2 (17 oz.) cans Del Monte whole kernel corn, drained

Preparation

Combine salad dressing mix, sour cream and mayonnaise; set aside.
Place half of the crumbled cornbread in the bottom of a large serving bowl.
Top with half of the beans.
In a medium bowl, combine tomatoes, green pepper and onion; layer half of the cheese, bacon, corn and reserved salad dressing.
Repeat layers using remaining ingredients.
Garnish as desired.
Cover and chill 2 to 3 hours before serving.
Yields 10 to 12 servings.