Cornbread Confetti Salad - cooking recipe

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

Preparation

Prepare corn bread according to package directions.
Cool completely and crumble or cube.
In a large bowl, combine all of the salad ingredients, including the crumbled corn bread.
In a small bowl, combine the dressing ingredients and whisk until well blended.
Before serving, pour dressing over salad and toss gently.