Chicken and Cornbread Salad

• 6 C. coarse cornbread
• 2 C. pinto beans
• 1 can corn, drained
• 1 bottle Ranch dressing
• 2 C. shredded cooked chicken
• 1 C. diced bell pepper
• 1 C. diced tomato
• 1/2 C. diced onion
• 1 C. shre dded cheese

Put half of cornbread in large bowl. Add beans and corn and half the Ranch dressing. Add chicken, bell pepper, tomato and onion. Add rest of cornbread and top with the rest of the Ranch dressing and the cheese. Cover and chill for about 4 hours. Makes quite a bit.