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CORNBREAD SALAD 
1 pkg. Hidden Valley Ranch dry salad dressing
1 c. sour cream
1 c. mayonnaise
1 pan cornbread, crumbled
3 lg. tomatoes, chopped
2 cans (16 oz.) kidney beans
1/2 c. chopped green pepper
1/2 c. chopped green onions
2 c. shredded Cheddar cheese
10 slices bacon, crumbled
2 cans (17 oz.) whole kernel corn, drained

Combine salad dressing mix, sour cream and mayonnaise. Set aside. Place half of crumbled cornbread in the bottom of a large serving bowl. Top with half of beans.

In a medium bowl, combine tomatoes, pepper and onions; layer half of this mixture over beans. Layer half of cheese, bacon, corn and reserved salad dressing. Repeat layers using remaining ingredients. Garnish as desired. Cover and chill 2-3 hours before serving. Yield: 10-12 servings.

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