Cornbread salad (tennessee style)

Yield: 1 Servings

Measure Ingredient
1 \N 8-inch cake of cornbread
1 can Red kidney beans or chili beans
1 cup Chopped tomatoes
1 pounds Fried crisp bacon; crumbled
1 cup Chopped bell peppers
2 bunches Green onions; chopped
1½ cup Mayonnaise
½ cup Pickle juice
\N \N Pickles as desired

In large casserole dish, crumble cornbread (not too fine), drain beans and spread over cornbread. Next spread the tomatoes, peppers, onions and pickles. Spread bacon over top of this and set aside. Mix mayonnaise and pickle juice--blend well. (Use more pickle juice if desired) Pour this over the layers of vegetables and cornbread. It is ready to serve.

Posted to EAT-L Digest by Perry Greene <palgreen@...> on Dec 22, 1997

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