Some of you asked for the cornbread salad recipe this past Sunday:
1 pan of cornbread (whatever your speciality is)
2 -15oz cans pinto beans - drained and rinsed
1 bell pepper finely chopped
2 lbs bacon - cooked crisp
1 cup mayo
1/2 cup sweet pickle juice
Let cornbread cool completely. Crumble in large bowl. Stir in pinto beans, bell pepper, and bacon. In a small bowl mix mayo and sweet pickle juice well. Pour dressing on salad right before you serve. Enjoy!
No comments:
Post a Comment