CORN BREAD SALAD

1 16 oz container of sour cream 2 cans pinto beans (drained and

1 pan cooled corn bread rinsed)

(crumbled) about 3 cups 2 med. onions (chopped fine)

2 cans Mexican corn 1 bag shredded cheddar cheese

Mix ranch dressing with sour cream and set aside. Mix cornbread,

onion, beans and corn all together. Layer bean mixture in bottom of

pan and spread sour cream mixture. Sprinkle with cheese and repeat

process. Top layer should be sour cream topped with cheese.

Refrigerate overnight.