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Cornbread Salad

Cornbread Salad

2 Hr(s) 15 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
1 small skillet cornbread
1 can pinto beans, drained
1/2 cup chopped onion
1/2 cup chopped bell pepper
1 cup mayonnaise
1/2 cup pickle juice (sweet or dill)
1 cup chopped tomato
1 pound cooked bacon (crumbled)
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Let's Make It
1
Crumble the cornbread in bottom of salad dish. Add the beans, then onions, last, the bell peppers.
2
Mix mayonnaise & pickle juice together and pour over the bread mixture. Be sure all the ingredients are moist.
3
Refrigerate at least 2 hours or overnight. Right before serving, add the chopped tomatoes and crumbled bacon.
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