Cornbread Salad - cooking recipe

Ingredients

1 (1 oz.) pkg. dry Ranch salad dressing mix
1 c. sour cream
1 c. mayonnaise
1/2 c. milk
2 (16 oz.) cans pinto beans, drained
3 large tomatoes, chopped
1 bell pepper, chopped
1 c. chopped spring onions
8 oz. shredded Cheddar cheese
1 (16 oz.) pkg. bacon, cooked and crumbled
2 (17 oz.) cans whole kernel corn, drained

Preparation

Place half of the crumbled cornbread in the bottom of a large serving bowl.
Top with one can of beans.
In a medium bowl, combine chopped tomatoes, green pepper and onions.
Top 1/2 of this mixture over the beans, then 1/2 of the cheese, 1/2 of the bacon and 1 can of corn.
Pour half the dressing on the corn, then repeat the layers beginning with crumbled cornbread.
Top with tomato wedges and green pepper rings.
Cover and chill at least 2 to 3 hours before serving.