Fiesta Cornbread Salad

Everytime I serve this its a hit, I have used regular pinto beans and added my own chilies, and I used blacked eyed peas/with jalapeno instead of the pinto beans.

• Ready In: 45 mins
• Serves: 12-15

Ingredients

• 1 (9 ounce) package  cornbread mix
• 1  cup mayonnaise
• 1  cup sour cream
• 1 (1 ounce) envelope  ranch dressing mix
• 2 (11 ounce) cans  mexicorn, drained
• 2 (16 ounce) cans pinto beans with jalapeno peppers, drained
• 2  medium tomatoes, chopped
• 1  green bell pepper, chopped
• 1  bunch green onion, chopped
• 2  cups  shredded cheddar cheese

Directions

1. Prepare and bake the cornbread using package directions. Let stand until cool.
2. Combine the mayonnaise, sour cream, and dressing mix in a bowl; mix well.
3. Toss the tomatoes, bell pepper, and green onions in a bowl.
4. Crumble 1/2 of the cornbread into a large salad bowl or rectangular cake pan. Layer with 1 can of the pinto beans, 1/2 of the tomato mixture, 1 cup of the cheese and 1 can of the corn. Spread with 1/2 of the mayonnaise mixture. Repeat the layers with the remaining ingredients. Chill, covered for two hours.