Corn Bread Salad - cooking recipe

Ingredients

1 oz. pkg. Ranch salad dressing mix
1 c. sour cream
9-inch pan cornbread, cooked and crumbled (I use Mexican)
16 oz. can pinto beans, rinsed and drained
2 to 3 tomatoes, diced
1/2 c. each green pepper and green onions
2 c. shredded Cheddar cheese
1 c. mayo or salad dressing
10 slices bacon, cooked and crumbled
12 oz. whole kernel corn, drained

Preparation

In a bowl, prepare dressing by mixing Ranch dressing mix with sour cream and mayo or salad dressing; set aside.
In large serving bowl, layer half of each:
crumbled cornbread, beans, tomatoes, green pepper, onion, cheese, bacon and corn.
Top with half of prepared dressing.
Repeat layers with remaining ingredients. Cover and refrigerate several hours or overnight.
Garnish with tomato wedges and bacon.
Serves 10.