Confetti Cornbread Salad

Name: Confetti Cornbread Salad
Yield: 10-12 people
Cuisine: American
Ingredients: 2 round pans cornbread (barely over cooked, so its a little dry; 1 (8 oz.) Carton of sour cream; 2 packs, dry ranch dressing mix; 2 packs bacon (cooked and crumbled); 2 cans pinto beans (rinsed and drained); 2 can black beans (rinsed and drained); 2 cans corn (drained); 2 green bell peppers (seeded and diced); 2 green vidalia onions (diced); 3 bags velveeta cheese (shredded); 2 cups Hellman's mayo; 4 tomatoes (seeded and diced); 2 yellow bell peppers (seeded and diced)

Vaughn Campbell @vaughnc83

Dish speaks for itself. Bursting with flavor.

Vaughn Campbell @vaughnc83

Dish speaks for itself. Bursting with flavor.

Saved

Ingredients

10-12 people

2round pans cornbread (barely over cooked, so its a little dry
1 (8 oz.)Carton of sour cream
2packs, dry ranch dressing mix
2 packsbacon (cooked and crumbled)
2 canspinto beans (rinsed and drained)
2 canblack beans (rinsed and drained)
2 canscorn (drained)
2green bell peppers (seeded and diced)
2green vidalia onions (diced)
3 bagsvelveeta cheese (shredded)
2 cupsHellman's mayo
4tomatoes (seeded and diced)
2yellow bell peppers (seeded and diced)

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Steps

1

Prepare cornbread and allow to cool completely. Crumble into an oversized mixing bowl.
2

Combine mayo and ranch dressing mixture, stir well.
3

Add ranch mixture, bacon and remaining ingredients to the cornbread. Gently fold until all ingredients are combined.
4

Cover and refrigerate until ready to serve.