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October 13, 2005
Cornbread Salad
CORNBREAD SALAD
8-inch pan of cornbread
1 can washed and drained pinto beans
1 cup chopped onions
1 cup chopped bell pepper
2 cups chopped tomatoes
1/2 cup chopped sweet pickles
1/2 cup chopped dill pickles
3 cups mayonnaise
1/2 cup sweet pickle juice
1/2 cup dill pickle juice
Bac*Os or six slices bacon, cooked and crumbled
Cook cornbread. Crumble and put in large casserole dish. Layer the following
ingredients on top of cornbread: pinto beans, onions, bell pepper, tomatoes
and sweet/dill pickles. Whip mayonnaise with pickle juice and spread on top.
Spread Bac*Os or crumbled bacon on top. Cover and chill 2 hours. I let mine
chill overnight. Toss before serving.
Shared with our recipe list by Barb.
Posted by Willie Crawford at October 13, 2005 12:06 PM
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