 |
Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 20 |
|
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. 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 |
Directions:
1. Prepare corn bread according to package directions.
2. Cool completely and crumble or cube.
3. In a large bowl, combine all of the salad ingredients, including the crumbled corn bread.
4. In a small bowl, combine the dressing ingredients and whisk until well blended.
5. Before serving, pour dressing over salad and toss gently.
|
|