Cornbread Salad - cooking recipe

Ingredients

1 box Jiffy corn muffin mix
1 lb. bacon
1 can pinto beans
1 tomato, chopped
1 green pepper, chopped
1 small bunch green onions
2/3 c. Ranch dressing

Preparation

Bake muffin mix as directed.
Let cool.
Cook bacon and drain. Chop tomato, pepper and onion.
Put in separate bowl.
Crumble cooled cornbread in casserole dish.
Sprinkle beans with juice over cornbread.
Sprinkle onions and green pepper.
Spread Ranch dressing, then sprinkle tomato and crumbled bacon.
Can use 1 cup grated cheese between tomato and bacon.
Refrigerate 12 hours before serving.
(Can add more Ranch dressing before serving.)