Title: Cornbread Salad (Tennessee Style)
Categories: None
Yield: 1 Servings

1 8-inch cake of cornbread
1 cn Red kidney beans or chili
-beans
1 c Chopped tomatoes
1 lb Fried crisp bacon; crumbled
1 c Chopped bell peppers
2 bn Green onions; chopped
1 1/2 c Mayonnaise
1/2 c Pickle juice
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 on Dec 22,
1997