Recently, my mother sent this recipe to me. I made it and took it to a church potluck and it was a hit! Even better, the few leftovers I had tasted great the next day!
Corn Bread Salad
1 box of jiffy cornbread mix baked according to directions or 1 small cornbread baked
2 cans pinto beans drained
1 sweet pepper chopped fine (I used bell pepper)
1 med. onion
2 tomato chopped
2 cups mayo
3 TBSP dill pickle juice
1lb. bacon fried crisp and crumbled
Crumble the cornbread in the bottom of a 9x13 cake pan. Put the drained beans on top of the cornbread. Sprinkle the chopped onions, pepper and tomato on top of beans. Measure mayo and dill pickle juice and mix well and spread on top of the cornbread items and mix. Crumble the bacon on top of mixture. Put in the refrigerator over night. Serve the next day.
This recipe is perfect for a barbecue or a potluck. It tastes like summer!
For more great food ideas, visit Jen at Balancing Beauty and Bedlam.