Cornbread Salad - cooking recipe

Ingredients

1 (1 oz.) pkg. Hidden Valley Ranch salad dressing mix
1 c. sour cream
1 c. mayonnaise
1 (9-inch) pan Tex-Mex cornbread in chunks
2 (16 oz.) cans pinto beans, drained
3 large tomatoes, chopped
1/2 c. green pepper, chopped
1/2 c. green onions, chopped
2 c. (8 oz.) shredded Cheddar cheese
10 slices bacon, cooked and crumbled
2 (17 oz.) cans whole kernel corn, drained

Preparation

Combine salad dressing mix, sour cream and mayonnaise.
Set aside.
Place half of cornbread chunks in bottom of a large serving bowl.
Top with half of drained beans.
Combine tomatoes, pepper and onions; layer half of this mixture over beans.
Layer half of cheese, bacon, corn and reserved salad dressing.
Repeat layers, using remaining ingredients.
Cover and chill 2 to 3 hours.
Yields 10 to 12 servings.