Cornbread Salad Name: patti osteen Base: retired Recipe: Cornbread Salad ------------------------------------------- 1-1 ounce package Hidden Vallen Ranch Dry Salad Dressing Mix, 1-cup sour cream, 1-cup mayonnaise, 1-9-inch pan of Tex-Mex cornbread, crumbled, 2-15 ounce cans of 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 and crumbled, 2-17 ounce can or whole kernel golden sweet corn, drained, --------------------------------------------------- Combine salad dressing mix, sour cream and mayonnaise, set aside. Place half the crumbled cornbread in the bottom of a large serving bowl. Top this with half of the beans. In a medium bowl, combine tomatoes, peppers and onions; layer half of this mixture over the beans; layer half of the cheese, bacon, corn and reserved salad dressing. Repeat the layers using the remaining ingredients. Garnish as desired. Cover and chill 2 to 3 hours before serving. To make Tex-Mex cornbread, add a 4-ounce can of chopped green chilies and a pinch of sage to your favorite cornbread recipe or a preparedmix that yields a 9-inch pan of cornbread.