Corn Bread Confetti Salad

By Cindy_Wicker

Ingredients

• DRESSING:
• 1 package (8-1/2 ounces) corn bread/muffin mix
• 2 cans (15-1/2 ounces each) whole kernel corn, drained
• 2 cans (15 ounces each) pinto beans, rinsed and drained
• 1 can (15 ounces) black beans, rinsed and drained
• 3 small tomatoes, chopped
• 1 medium green pepper, chopped
• 1 medium sweet red pepper, chopped
• 1/2 cup chopped green onions
• 10 bacon strips, cooked and crumbled
• 2 cups (8 ounces) shredded cheddar cheese
• 1 cup (8 ounces) sour cream
• 1 cup mayonnaise
• 1 envelope ranch salad dressing mix

Preparation

Step 1

Prepare corn bread according to package directions. Cool completely; crumble.
In a large bowl, combine the corn, beans, tomatoes, peppers, onions, bacon, cheese and crumbled corn bread.

In a small bowl, combine the dressing ingredients until well blended. Just before serving, pour dressing over salad and toss. Yield: 20-22 servings.