Cornbread Salad - cooking recipe

Ingredients

1 (1 oz.) pkg. Hidden Valley dressing mix
1 c. sour cream
1 c. mayonnaise
3 large tomatoes, chopped
1/2 c. chopped bell pepper
1/2 c. chopped green onion
1 pan Mexican cornbread, crumbled
10 slices fried bacon, crumbled, or bacon bits
2 (16 oz.) cans pinto beans, drained
2 (17 oz.) cans whole kernel corn
2 c. shredded Cheddar cheese

Preparation

Combine the first 3 ingredients; set aside.
Combine the tomatoes, bell pepper and green onion.
Layer ingredients in this order (use a large salad bowl):
1/2 crumbled bread, 1/2 of beans, 1/2 vegetable mixture, 1/2 cheese, 1/2 bacon, 1/2 corn and 1/2 dressing mixture.
Repeat order.
Store in refrigerator.
Best if made 2 hours ahead.