Cornbread Confetti Salad

This recipe is great for potlucks because it makes such a huge quantity. It is kind of difficult to scale down because you would end up with partial cans of ingredients. I took this to a church potluck, and I actually had men coming up to me and asking to give their wives the recipe! The recipe came from Taste of Home.

• Ready In: 45 mins
• Serves: 20

Ingredients

• 1 (8 1/2ounce) package  cornbread mix
• 2 (15 1/2ounce) 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 (2/3ounce) 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.