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Nancy's Kitchen - Tried and Tested Recipes
Julie's Cornbread Salad Recipe

Julie's Cornbread Salad Recipe

6 c. cornbread crumbled
2 (15-1/2 oz.) cans pinto beans (I use seasoned pinto beans)
1 c. diced onions
1 c. diced bell pepper or pickled banana pepper
2 c. diced tomatoes
1 lb. crumbled bacon
3 c. mayonaise or salad dressing
1 c. sweet pickle juice or juice from pickled banana pepper

Crumble cornbread (not too fine). Layer first 6 ingredients in a 9 x 13-inch casserole dish. Mix the mayonaise and pickle juice together and spread on top of salad. Toss lightly, but do not stir. Keeps in refrigerator for several days. Serves 12 or more.

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