Cornbread Salad - cooking recipe

Ingredients

1 pkg. Ranch dressing mix
1 1/2 c. sour cream
1 1/2 c. mayonnaise
2 pkg. Mexican cornbread, cooked and crumbled
2 (16 oz.) cans pinto beans, drained
3 large tomatoes, chopped
1/2 c. chopped green peppers
1/2 c. chopped green onions
2 c. shredded Cheddar cheese
1 jar bacon bits
1 (17 oz.) can whole kernel corn, drained

Preparation

Combine salad dressing mix, sour cream and mayonnaise; set aside.
Place half the crumbled cornbread in bottom of a large serving bowl.
Top with half the pinto beans.
In a medium bowl, combine tomatoes, peppers and onions; layer half of mixture over beans.
Top with half of cheese, bacon, corn and reserved salad dressing.
Repeat layers, using remaining ingredients.
Garnish if desired.
Cover and chill at least 2 hours before serving.