Adapted from Chili Corn Bread Salad in tasteofhome.com. I made this for a potluck and every one raved about it, even the pickiest of eaters (my mom). It takes a bit of time to chop all ingredients but it is all well worth it because it is so good and it serves a crowd. It also lasts for several days in the fridge. I recommend you use a 9×13 pyrex that comes with a cover for easy transportation. But if you want something more spectacular looking, use a trifle bowl instead.
Ingredients1 Package (8-1/2 ounces) corn bread/muffin mix (I use the Jiffy brand Corn Muffin Mix); or any cornbread that you have made for an 8 inch square baking pan.
1 cup Mayonnaise
1 cup Sour cream (8 oz)
1 Envelope (net weight 1.0 oz or 28 grams) ranch salad dressing& seasoning mix (I use Hidden Valley brand, “The Original Ranch” but there are other selections like “Spicy Ranch”, “Buttermilk” that you can select)
1 Large (or 2 small) garlic cloves, mashed
1 tablespoon Juice of a lemon and zest of about half of the lemon
1 Can (around 15 oz) black beans, drained and rinsed
1 Can (around 15 oz) chickpeas, drained and rinsed
2 Cans (around 15 oz each) whole kernel corn, drained (or maybe about 4 cups fresh or frozen/defrosted corn)
3 medium tomatoes, chopped
1 cup Chopped Green Peppers
1/2 cup Cup chopped green onions (scallions) or chives
1/2 cup Cup chopped red onions
10 bacon strips, cooked until crispy and crumbled
1 cup Queso Fresco (or Feta Cheese)*
1 cup shredded cheddar cheese (4 oz)*
* But you can use 2 cups cheddar altogether or your own combination of cheeses instead of the 1 cup queso fresco and 1 cup cheddar cheese.
1/4 cup chopped cilantro (my favorite) or parsley