Cornbread Confetti Salad

This makes a LOT of salad.  This is a great salad to take for summer pot lucks. We either use it as a side dish or as our main dish and eat with tortilla chips like a dip.

1 pkg. (8 1/2 oz.) corn bread/muffin mix
2 cans corn, drained
2 cans pinto beans, rinsed and drained
1 can black beans, rinsed and drained
3 small tomatoes chopped
1 medium green pepper, chopped
1 medium red pepper, chopped
1 bunch green onions chopped
10 bacon strips, cooked and crumbled
2 C (8 oz.) shredded cheddar cheese

Dressing:
1 C (8 oz.) sour cream
1 C mayonnaise
1 envelope ranch salad dressing mix

Prepare corn bread according to package directions.  Cool completely and crumble.  In a large bowl, combine all ingredients.  In a small bowl, whisk the dressing ingredients.  Just before serving, pour dressing over salad and toss to coat.