Cornbread Salad

• 1 skillet cornbread, crumbled
• 2 small cans pork and beans
• 3 c. fresh tomatoes, chopped
• 3 c. bell pepper, chopped (use at least 1 red bell pepper)
• green or purple onion, chopped and to taste
• 1 1/2 c. mayonnaise
• 1/2 c. sweet pickle juice
• 6 slices bacon, fried crisp

1. Place
2. beans
3. in
4. bottom
5. of casserole dish.
6. Alternate layers of
7. cornbread
8. crumbs, peppers, onions and tomatoes in casserole until
9. alltngredients
10. have
11. been
12. used.tombine mayonnaise and pickle juice; pour over mixture.
13. Cover tightly and
14. chilltn refrigerator for several hours or overnight, if possible.
15. Just before
16. serving,
17. crumble the crisp bacon and sprinkle on top. Serves 8 to 10.
18. Yum!
19. Yum!

skillet cornbread, pork, fresh tomatoes, bell pepper, green, mayonnaise, sweet pickle juice, bacon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=679346 (may not work)