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
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.
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