1 recipe Mexican corn bread, crumbled
1 (15 oz.) can pinto beans, drained
1/2 c. chopped bell pepper
1/2 c. chopped green onions
1 1/2 c. chopped ripe tomatoes
1 (16 oz.) can whole kernel corn

Mix well.

Topping:

1/2 c. sour cream
1/2 c. mayonnaise
1 pkg. Ranch dressing (dry)
1 1/2 c. grated Cheddar cheese

Mix first 3 ingredients and spread over salad. Top with grated cheese. Refrigerate overnight. Will keep several days in refrigerator.