Cornbread Salad

9 ingredients
5 steps

Ingredients

  • 2 Jiffy cornbread mixes, baked
  • 2 cans pinto beans, drained
  • 1/2 c. chopped onion
  • 1 c. chopped green pepper
  • 1 c. chopped dill pickle
  • 2 c. diced fresh tomatoes
  • 1 lb. cooked bacon, crumbled
  • 3 c. mayonnaise
  • 1/2 c. pickle vinegar (from dill pickles)

Directions

  1. 1
    Crumble all of cornbread in bottom of a 9 x 13-inch pan.
  2. 2
    Then layer beans, green pepper, onions, pickles and tomatoes.
  3. 3
    Mix 1/2 cup pickle vinegar with mayonnaise and spread on top.
  4. 4
    Sprinkle crumbled bacon on top.
  5. 5
    Store in refrigerator.

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