Cornbread Confetti Salad

Name: Cornbread Confetti Salad
Ingredients: 1 (8 1/2 ounce) package cornbread mix; 2 (15 1/2 ounce) cans whole kernel corn, drained; 2 (15 ounce) cans pinto beans, rinsed and drained; 1 (15 ounce) can black beans, rinsed and drained; 3 small tomatoes, chopped; 1 medium green pepper, chopped; 1 medium sweet red pepper, chopped; 1/2 cup green onion, chopped; 10 ounces bacon, cooked and crumbled; 8 ounces cheddar cheese, shredded; Dressing; 1 cup sour cream; 1 cup mayonnaise; 1 (2/3 ounce) envelope ranch dressing mix

14 ingredients

5 steps

Ingredients

1 (8 1/2 ounce) package cornbread mix
2 (15 1/2 ounce) cans whole kernel corn, drained
2 (15 ounce) cans pinto beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
3 small tomatoes, chopped
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
1/2 cup green onion, chopped
10 ounces bacon, cooked and crumbled
8 ounces cheddar cheese, shredded
Dressing
1 cup sour cream
1 cup mayonnaise
1 (2/3 ounce) envelope ranch dressing mix

Directions

1

Prepare corn bread according to package directions.
2

Cool completely and crumble or cube.
3

In a large bowl, combine all of the salad ingredients, including the crumbled corn bread.
4

In a small bowl, combine the dressing ingredients and whisk until well blended.
5

Before serving, pour dressing over salad and toss gently.