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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

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

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!

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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.