Cornbread Salad

Name: Cornbread Salad
Ingredients: cornbread; 2 cans pinto beans, drained; 2 lb. breakfast bacon, real crisp; 1 c. bell pepper, chopped; 1 c. onion, chopped; 2 c. chopped fresh tomatoes; 2 c. mayonnaise; 1 c. sweet pickle juice

8 ingredients

5 steps

Ingredients

cornbread
2 cans pinto beans, drained
2 lb. breakfast bacon, real crisp
1 c. bell pepper, chopped
1 c. onion, chopped
2 c. chopped fresh tomatoes
2 c. mayonnaise
1 c. sweet pickle juice

Directions

1

Assemble ingredients in the following order:
2

Cook cornbread, enough to break up about 1-inch in bottom of your Pyrex dish. Next the pinto beans and crumble the bacon over the beans.
3

Mix the bell pepper and onion together and spread on top of the bacon. Spread the tomatoes on top of the onion and pepper.
4

Stir together the mayonnaise and pickle juice and blend in blender. Pour over the top of all the ingredients.
5

Use a fork and lightly work down the mayonnaise mixture into the ingredients.