CORNBREAD CONFETTI SALAD

Cornbread Confetti Salad image

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.

Provided by MsBindy

Categories Breads

Time 45m

Yield 20 serving(s)

Number Of Ingredients 13

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
1 cup sour cream
1 cup mayonnaise
1 (2/3 ounce) envelope ranch dressing mix

Steps:

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.

Nutrition Facts : Calories 353, Fat 18.7, SaturatedFat 7, Cholesterol 30.8, Sodium 529.8, Carbohydrate 36.3, Fiber 7.3, Sugar 5.7, Protein 12.3

*** Explore more Cornbread Confetti Salad Recipes »

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