Mexican Cornbread Salad

Here's another version of the classic Southern Cornbread Salad.  This is a zesty version if you will.  It was a hit at our Memorial Day Cookout.

2 packages Mexican cornbread cooked according to package directions

       cooked and crumbled

16 oz. sour cream

1/2 cup mayonnaise

1 large green bell pepper chopped

1 can of Rotel tomatoes (your choice of flavor)

1 can of Mexicorn

1 can of black beans, rinsed and drained

3 green onions, white and some green, thinly sliced

1 T. lime juice

8 oz. bacon, cooked and crumbled

1 cup finely shredded Mexican blend cheese

In a large bowl, combine first nine ingredients.  Refrigerate until ready to serve and top with bacon and cheese at time of serving.