Cornbread Salad - cooking recipe

Ingredients

1 (1 oz.) pkg. Hidden Valley Ranch dry salad dressing
1 c. sour cream
1 c. mayonnaise
1 (9-inch) pan Tex Mex cornbread, crumbled
2 (16 oz.) can pinto beans, drained
3 large tomatoes, chopped
1/2 c. chopped green pepper
1/2 c. chopped green onions
10 slices bacon, cooked and crumbled
2 oz. can whole kernel sweet corn, drained

Preparation

Combine salad dressing mix, sour cream and mayonnaise.
Set aside.
Place half cornbread in bottom of large dish.
Top with half of beans.
In a medium bowl, combine tomatoes, onion and pepper.
Layer half of mixture over beans.
Layer half of cheese, bacon, corn and reserved salad dressing.
Repeat layers using remaining ingredients.
Garnish as desired.
Cover and chill 2 to 3 hours.