November 28, 2010

Corn Bread Confetti Salad

Prep: 15 mins.- Bake: 15 mins + cooling, - Makes: 20-22 servings

1 pkg,(8-1/2 oz) corn bread - muffin mix
2 cans(15-1/2 oz. ea) whole kernel corn, drained
2 cans(15 oz. ea) pinto beans, rinsed and drained
1 can(15 oz) black beans, rinsed and drained
3 small tomatoes, chopped
1 medium sweet red pepper, chopped
1 medium sweet green pepper, chopped
1/2 cup. chopped green onions
10 bacon strips, cooked and crumbled
2 cups(8 oz) shredded cheddar cheese

Dressing:
1 cup(8oz) sour cream
1 cup mayonnaise
1 envelope ranch salad dressing mix

    Prepare the corn bread according to package directions. Cool completely; crumble. In a large bowl, combine the corn, beans, tomatoes, peppers, onions, bacon, cheese and crumbled corn bread.
   In a small bowl, combine the dressing ingredients until well blended. Just before serving, pour dressing over salad and toss.

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