pan of cornbread very dry coarsely crumbled divided

1 (2.5 oz) can sliced ripe olives drained
1 (16 oz)can pinto beans drained and rinsed
1 (11 oz)can whole kernel sweet corn drained
1 C hidden valley spicy ranch dressing
1 C bell pepper diced assorted colors
1/2 C red onion diced
1 C tomatoes seeded and diced
1/2 C cheddar cheese shredded

1. In large clear salad bowl layer half of the cornbread followed by olives pinto beans and corn. Top w/ 1/2 C of dressing.
2. Layer w/ bell pepper onion tomatoes remaining cornbread and remaining dressing. Sprinkle w/ cheese.
3. Cover and refrigerate several hours or overnight.

4. sprinkle w/ crisp bacon pieces on top. (optional)