Cornbread Salad

Although this salad may not fall under the healthy category, it is certainly good!

It feeds an army and is, therefore, great for pitch-ins!

1 pkg. ranch salad dressing mix
1 cup sour cream
1 cup mayonnaise or Miracle Whip
1 (9 inch) pan cornbread, crumbled
2 (16 oz.) cans pinto beans, drained
3 large tomatoes, chopped
1/2 cup chopped green pepper
1/2 cup chopped green onions
2 cups shredded cheddar cheese
10 slices bacon, cooked crisp and crumbed
2 (17 oz.) cans whole kernel corn, drained

Combine salad dressing mix, sour cream, and mayonnaise; set aside. In large, pretty bowl or 13 x 9 dish place half of the crumbed cornbread then layer with 1/2 of the beans, tomatoes, green pepper, green onions, cheese, bacon and corn - followed by 1/2 of the dressing mixture. Repeat layering with remaining ingredients.

Cover and refrigerate for at least 2 hours.

Tips and Tricks:

To add a little kick - mix 1 can drained RoTel tomatoes to dressing mixture.
Use low fat mayo, sour cream, cheese and turkey bacon to reduce calories.
Buy ready-made cornbread - saves heating up the oven on a hot day.
Use bottled Ranch dressing instead of mixing your own (omit sour cream and mayo).
Serve this instead of traditional cornbread pudding for a side with Mexican dishes or chili.

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