Mexican Cornbread Salad

A different tasty salad. After having this at a potluck, I had to have the recipe.

• Ready In: 45 mins
• Serves: 8

Ingredients

• 1 (6 ounce) package  Mexican cornbread mix
• 1 (4 1/2ounce) can  chopped green chilies
• 1  dash ground sage
• 1 (1 ounce) package  ranch style  salad dressing mix
• 1 (8 ounce)  sour cream
• 1  cup mayonnaise
• 2 (16 ounce) cans pinto beans, drained
• 1  cup green bell pepper, chopped
• 2 (15 1/4ounce) cans whole kernel corn, drained
• 3  tomatoes, large, chopped
• 10  slices bacon, cooked & crumbled
• 1 (8 ounce)  packaged shredded cheddar cheese
• 1  cup  sliced green onion
•  lettuce leaf
•  tomatoes, wedges (optional)

Directions

1. Prepare corn bread mix according to package direction, adding green chilies and sage; cool.
2. Combine salad dressing mix, sour cream, and mayonnaise; set aside.
3. Crumble HALF of corn bread into a bowl.
4. Top with HALF each of beans, sour cream mixture, green pepper, corn, chopped tomatoes, bacon, cheese, and onions.
5. Repeat layers.
6. Cover and refrigerate for 2 hours.
7. Serve in lettuce lined bowl and top with tomato wedges, if desired.