Cornbread Salad

1 8x8 pan of cornbread

1 envelope Ranch dressing mix

1 c. sour cream

1 c. mayo

1 diced green pepper

1 diced red pepper

1 bunch green onions, diced

1 16 oz. can black beans drained

1 16 oz. can corn drained

2 cups grated cheddar cheese

10 slices cooked Bacon, crumbled

1 large tomato, diced

Bake cornbread and crumble. Combine ranch dressing mix, sour cream and mayo in a small bowl. In another larger bowl mix together peppers, onion, beans and corn, In a trifle bowl layer - 1/2 the cornbread, 1/2 the veggies, and 1/2 the cheese, 1/2 the bacon, and 1/2 the dressing. Repeat layers with remaining ingredients and top with tomato. Cover and store in fridge until ready to serve.