Cornbread Salad #2 (tennessee Style)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 1 | Servings | ||
INGREDIENTS
| 1 | 8-inch cake of cornbread | |
| 1 | Red kidney beans or chili | |
| beans | ||
| 1 | c | Chopped tomatoes |
| 1 | lb | Fried crisp bacon, crumbled |
| 1 | c | Chopped bell peppers |
| 2 | Green onions, chopped | |
| 1 1/2 | c | Mayonnaise |
| 1/2 | c | Pickle juice |
| Pickles as desired |
INSTRUCTIONS
In large casserole dish, crumble cornbread (not too fine), drain beans and spread over cornbread. Next spread the tomatoes, peppers, onions and pickles. Spread bacon over top of this and set aside. Mix mayonnaise and pickle juice--blend well. (Use more pickle juice if desired) Pour this over the layers of vegetables and cornbread. It is ready to serve. Posted to Bakery-Shoppe Digest V1 #439 by "Mike England" <englandm@kear.tds.net> on Dec 05, 97
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Nutrition (calculated from recipe ingredients)
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Calories: 1933
Calories From Fat: 1064
Total Fat: 120.5g
Cholesterol: 91.7mg
Sodium: 6119.2mg
Potassium: 2222.5mg
Carbohydrates: 189.6g
Fiber: 37.9g
Sugar: 35.5g
Protein: 38.5g