Corn Bread Confetti Salad

I just made this salad for our ward pot luck last Saturday and was asked 3 times for the recipe. It's different but yummy!


8 x 8 pan of cornbread (homemade or mix)
2 cans (15 1/2 oz each) whole kernel corn, drained
2 cans (15 oz each) pinto beans, rinsed and drained
1 can (15 oz) black beans, rinsed and drained
3 small tomatoes, chopped
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
1/2 cup chopped green onions
10 bacon strips, cooked and crumbled
2 cups shredded cheddar cheese
Dressing:
1 cup sour cream
1 cup mayonnaise
1 envelope ranch salad dressing mix

Prepare corn bread, bake. Cool completely; crumble. In a large bowl, combine the corn, beancs, tomatoes, peppers, onions, bacon, cheese and crumbled cornbread. in a small bowl, combine the dressing ingredients until well blended. Just before serving, pour dressing over salad and toss. Yield: 20 - 22 servings.