Cornbread Confetti Salad

Name: Cornbread Confetti Salad
Ingredients: 1 package (8-1/2 ounces) cornbread/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 shredded cheddar cheese; 1 cup sour cream; 1 cup mayonnaise; 1 envelope ranch salad dressing mix

13 ingredients

3 steps

Ingredients

1 package (8-1/2 ounces) cornbread/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 shredded cheddar cheese
1 cup sour cream
1 cup mayonnaise
1 envelope ranch salad dressing mix

Directions

1

Prepare cornbread according to package directions. Cool completely; crumble.
2

In a large bowl, combine the corn, beans, tomatoes, peppers, onions, bacon, cheese and crumbled cornbread.
3

In a small bowl, whisk the dressing ingredients. Just before serving, pour dressing over salad and toss to coat.