Corn Bread Salad

Ingredients:
9 inch pan of baked cornbread, crumbled
2 (16oz) cans pinto beans, drained
3 large tomatoes, chopped
1/2 cup green pepper, chopped
1/2 cup green onion, chopped
2 cups shredded cheddar cheese
1 (17oz) can of corn, drained
1 (12oz) package bacon, cooked & crumbled

Directions:

Layer the ingredients as follows:
Place half of crumbled cornbread in bottom of a large serving bowl. Top with half of pinto beans. Combine tomatoes, green pepper and onions and layer half of mixture over beans. Top with half of cheese, bacon, corn and dressing. Repeat layers, cover and chill for 2 hours.
(Tip - stir leftovers before serving to prevent it from drying out.)

Dressing
Combine following ingredients or use 2 cups bottled ranch dressing (regular or bacon)
1 package ranch dressing mix
8 oz sour cream
1 cup mayonnaise