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Cornbread Salad

2 Hr(s) 15 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
1 small skillet cornbread
1 can pinto beans, drained
1/2 cup chopped onion
1/2 cup chopped bell pepper
1 cup mayonnaise
1/2 cup pickle juice (sweet or dill)
1 cup chopped tomato
1 pound cooked bacon (crumbled)
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Let's Make It
1
Crumble the cornbread in bottom of salad dish. Add the beans, then onions, last, the bell peppers.
2
Mix mayonnaise & pickle juice together and pour over the bread mixture. Be sure all the ingredients are moist.
3
Refrigerate at least 2 hours or overnight. Right before serving, add the chopped tomatoes and crumbled bacon.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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