For the sour cream dressing: In a large bowl, stir together the sour cream, mayonnaise
, ranch dressing mix and milk
and set aside.
For the salad: In a 9-by-13-inch pan begin layering all the salad ingredients. Start with 1/2 cup of the cornbread, followed by a quarter of each of the beans, scallions
, red peppers, yellow peppers, tomatoes, corn and 1/2 cup of Cheddar. Ladle about 1/2 cup of dressing
over the cheese
. Repeat three more times with the remaining ingredients and the sour cream dressing. For the final layer, cover with the remaining cheese and crumble the bacon over the top. Cover the salad and refrigerate for 1 hour before serving.