medium pan cooked cornbread (I use Jiffy Mix)
2 (15 oz. ea.) cans pinto beans, rinsed and drained
2 large cucumbers, peeled and chopped
3 large tomatoes, diced
1 bunch green onions (I use tops only)
1 bottle HIDDEN VALLEY® Ranch dressing

In large rectangle or square plastic container, crumble cooked cornbread in the bottom. Open, rinse, and drain pinto beans and put them on top of bread. Peel and chop cucumbers and dice tomatoes. Add them to top. Sprinkle finely chopped green tops of the onion. Finally pour the ranch dressing over all.

Note: It is best if it is prepared the day before you eat it.

Submitted by: S. M. Scott