Mexican Salad - cooking recipe

Ingredients

cornbread, baked in 8-inch square pan
2 cans pinto beans, drained
3 large tomatoes, chopped
1 c. bell peppers or 1/2 red or 1/2 green
1/2 green onion
2 c. grated cheese
10 bacon slices
2 cans corn, drained
1 c. mayonnaise
1 pkg. Ranch mix dressing
8 oz. sour cream

Preparation

Bake cornbread and drain beans.
Mix tomatoes, bell peppers and green onions.