Ingredients
1 package (8-1/2 ounces) cornbread/muffin mix2 cans (15-1/2 ounces each) whole kernel corn, drained2 cans (15 ounces each) pinto beans, rinsed and drained1 can (15 ounces) black beans, rinsed and drained3 small tomatoes, chopped1 medium green pepper, chopped1 medium sweet red pepper, chopped1/2 cup chopped green onions10 bacon strips, cooked and crumbled2 cups shredded cheddar cheeseDRESSING:1 cup sour cream1 cup mayonnaise1 envelope ranch salad dressing mix
Preparation
Prepare cornbread according to package directions. Cool completely; crumble.
In a large bowl, combine the corn, beans, tomatoes, peppers, onions, bacon, cheese and crumbled cornbread.
In a small bowl, whisk the dressing ingredients. Just before serving, pour dressing over salad and toss to coat.
