Southwestern Cornbread Salad**

1 jar Classic Delectables Beer Bread, prepared as directed
2 (15 ounce) cans pinto beans or kidney beans, drained
3 tomatoes, seeded and chopped
1 bunch green onions, chopped
1 small green pepper, diced
2 jalapeno peppers, seeded and diced
12 strips bacon, cooked crisply and crumbled
2 cups monterey jack cheese, shredded
34 ounces whole kernel corn, drained
1 cup sour cream
1 cup Classic Delectables Black Bean and Corn Salsa
1 cup mayonnaise
1 package Classic Delectables Buttermilk Ranch Dip Mix

step 1: In a deep glass bowl or small punch bowl, crumble half of the baked cornbread in the bottom of the bowl.
step 2 : Top with half of the beans.
step 3 : In a small bowl, combine the tomatoes, onions, green pepper, and jalapeno peppers. Spread half of the tomato mixture over the beans
step 4 : sprinkle with half the bacon, half the cheese and half of the corn.
step 5 : In another small bowl, stir together the sour cream, salsa, mayonnaise and Ranch dressing mix. Spread half of the sour cream mixture over the corn (drop by spoonfuls and spread gently).
step 6 : Repeat the process with the remaining ingredients.
step 7 : Cover and chill for several hours before serving.
step 8 : Garnish with a little shredded Cheddar cheese if desired.

**this recipe was adapted from a recipe found at