Cornbread Salad - cooking recipe

Ingredients

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

Preparation

*I use Martha White Mexican cornbread mix.