Corn Bread Salad - Barb Pearson

1 package (8.5 ounces) Corn Bread Mix
1 can chopped green chilies (4 ounces)

Prepare the corn bread mix as the package instructs and add the chilies to the batter. Bake in an 8X8 pan for 20 minutes or until set in the center. Cool.

Mix together:
1 cup mayo
1 cup sour cream
I envelope ranch salad dressing mix

Prepare:
1 cup chopped green pepper
1 cup chopped red onion
3 small tomatoes, chopped
10 slices bacon, cooked, drained, and chopped
2 cups shredded cheddar cheese

Also need:
2 cans whole kernel corn
2 cans black beans, rinsed and drained

To assemble salad:
Crumble half of the baked corn bread into a 9X13 pan. Layer with half the beans, half the corn, half of the mayo mixture (spread as best you can), half of the peppers, onions, tomatoes, bacon, and cheese. Repeat layers. (It makes an overflowing pan.)

Chill for at least two hours.