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1 (18 1/2 oz.) pkg. corn bread/muffin mix 2 (15 1/2 oz.) cans whole kernel corn, drained 2 (15 1/2 oz.) can black beans, rinsed and drained 1 (15 oz.) can black beans, rinsed and drained 3 small tomatoes, chopped 1 medium green pepper, chopped 1 medium red pepper, chopped 1/2 c. chopped green onions 10 bacon strips, cooked and crumbled 2 c. (8 oz.) shredded Cheddar cheese Dressing: 1 (8 oz.) sour cream 1 c. mayonnaise 1 envelope Ranch salad dressing mix Prepare corn bread according to package directions. Cool completely; crumble. Combine all the rest of the ingredients and the crumbled corn bread. In a small bowl, combine the dressing ingredients and blend well. Just before serving, pour dressing over salad and toss. Servings: 20 to 22. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |