Cornbread Salad - cooking recipe

Ingredients

1 pkg. mexican cornbread, cooked
2 cans ranch style beans, drained
2 cans whole kernel corn, drained
3 large tomatoes, chopped
1/2 c. green onions, chopped
1/2 c. green peppers, chopped
2 c. cheddar cheese, shredded
10 slices bacon, cooked and crumbled
8 oz. sour cream
1 large jar picante sauce

Preparation

Crumble cornbread.
In separate bowl, mix beans, corn, tomatoes, onions, peppers, cheese, and bacon.
Mix in layers of vegetable mixture.
Mix sour cream and picante sauce together. Combine with cornbread and vegetable mixture just before serving.