Cornbread Salad - cooking recipe

Ingredients

1 cake of cornbread
1 (15 oz.) can kidney beans, drained
1 (15 oz.) can pinto beans, drained
1 can mexicorn, drained
1 med. onion, diced
1 med. green onion, diced
1 large tomato, diced
1 pkg. Ranch dressing mix
1 c. mayonnaise
1 (16 oz.) sour cream

Preparation

Bake, cool and crumble cornbread and set aside.
Combine beans and corn.
Combine onion, pepper, and tomato.
Mix together sour cream, mayonnaise and ranch dressing.
Starting with cornbread, layer in a large bowl: cornbread, bean and vegetable mixture, and dressing mixture.
Store in refrigerator.