Cornbread Salad - cooking recipe

Ingredients

1 oz. pkg. Hidden Valley Ranch dressing mix
1 (9-inch) pan Tex-Mex cornbread, crumbled
1/2 c. chopped green pepper
2 c. (8 oz.) shredded Cheddar cheese
1 can whole kernel corn, drained
1 c. sour cream
1 c. Miracle Whip
2 cans pinto beans, drained
3 large tomatoes, chopped
1/3 c. chopped green onions
1/3 c. chopped purple onion
10 slices bacon, cooked and crumbled

Preparation

Combine salad dressing mix, sour cream and Miracle Whip.
Set aside.
Place half of crumbled cornbread in the bottom of an extra large serving bowl.
Top with half of beans.
In a medium bowl, combine tomatoes, pepper and onions.
Layer half of this mixture over beans.
Layer half of cheese, bacon, corn and reserved dressing.
Repeat layers, using the remaining ingredients.
Cover and cool 2 to 3 hours.
The longer it's chilled, the better.
Can be kept several days.