Corn Bread Salad
This recipe appeared in our local newspaper years ago. I adapted the recipe to suit our tastes. My husband, Ron, is a great cook, and we've been sharing the kitchen since his retirement. - Sherry Edwards, Camden, Arkansas8 ServingsPrep/Total Time: 25 min.
Ingredients
- 3/4 pound ground beef
- 1-1/2 cups crumbled corn bread
- 1 can (15 ounces) pinto beans, rinsed and drained
- 2 celery ribs, chopped
- 1 large onion, chopped
- 4 medium tomatoes, chopped
- Topping:
- 1-1/3 cups mayonnaise
- 2 teaspoons sugar
- 2 teaspoons vinegar
Directions
- In a large skillet, cook beef over medium heat until no longer pink;
- drain and cool slightly.
- In a large bowl, layer corn bread, beans, celery, onion and tomatoes.
- In a small bowl, combine the mayonnaise, sugar and vinegar. Spoon
- beef over tomato layer. Spread topping over salad (do not toss).
- Yield: 8 servings.
When making Corn Bread Salad, you can either use your own homemade corn bread recipe or an 8-1/2 ounce mix. If using a mix, follow package directions. When cool, crumble about half the corn bread to measure 1-1/2 cups for the salad. Crumble and freeze the remaining corn bread for another use, or cut it into squares and serve with soup.