Cornbread Salad

**I would double this recipe for a Sunday lunch with my Wilson family or for a potluck, but I do realize that not everyone feeds a horde at every meal

1 8 x 8 pan of cornbread (can be made with white or yellow cornmeal)
1 pkg Hidden Valley Ranch Dressing mix ( make according to instructions)
1/2 cup finely sliced green onions
1/2 cup finely diced carrots
1/2 cup sliced celery
1/2 cup diced bell pepper (any color)
1 can sliced olives, drained
1 can whole kernel corn, drained
1/2 to 1 cup shredded sharp cheddar

Crumble cornbread into a fine crumble  - no big chunks.  Combine crumbled cornbread with all the other ingredients except the dressing. Add about a third the dressing - mix everything together and continue adding dressing according to taste.  It should be moist but not wet.  I only use all the dressing if I make a double batch.  You are free to add more vegetables or substitute vegetables.  Chill for several hours or overnight before serving.

** If I double the recipe, I do not usually double the corn and usually only use about 1 1/2 cups of cheese.