Cornbread Salad by Kaitlin Jensen

8" pan of cornbread, crumbled
2 cans beans-any kind is fine, but I prefer black
1 can corn
2 tomatoes, diced
1 green pepper, diced
1/2 onion, diced
1 regular 16 oz bottle of Ranch dressing
about 5 c. grated cheddar cheese

In a large bowl, start with a layer of cornbread. then top with a layer of all the other ingredients (beans, corn tomatoes, pepper, onion, cheese Ranch.) Make four layers and end with a layer of cheese on top. Make sure you use the entire bottle of Ranch throughout the salad or it will be too dry. Also, this salad is best when you let it sit for a little while before serving.