Cornbread Confetti Salad

• 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

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.

mix, kernel corn, pinto beans, black beans, tomatoes, green pepper, sweet red pepper, green onions, bacon, cheddar cheese, sour cream, mayonnaise, salad dressing

Taken from www.tasteofhome.com/recipes/cornbread-confetti-salad/ (may not work)