Corn Bread Salad - cooking recipe

Ingredients

1 pkg. Hidden Valley Ranch Dry Salad dressing mix
1 c. sour cream
1 c. mayonnaise
1-9 inch pan Tex-Mex cornbread, crumbled
32 oz. cans pinto beans, drained
3 large tomatoes, chopped
1/2 c. chopped green pepper
1/2 c. chopped green onion
2 c. shredded cheddar cheese
1- slices bacon, cooked and crumbles
34 oz. canned corn, drained

Preparation

Combine salad dressing mix, sour cream and mayonnaise.
Set aside. Place half of crumbled cornbread in the bottom of a large serving bowl.
Top with half of the beans.