Cornbread Salad

  • 1 pan of cornbread, crumbled (8″x8″)
  • 1/2 onion, chopped
  • 1 green pepper, chopped
  • 1 large tomato, chopped
  • 1/2 C mayonnaise
  • 1/3 C pickle relish

In a large bowl, mix everything but the cornbread. Stir in crumbled cornbread.  Refrigerate and serve cold.

A fun salad for Sabbath, Julie.  Thanks!

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1 Comment »

  1. Debbie said,

    June 15, 2011 @ 6:26 am

    Love this Salad! So glad that you shared it with us while we were in Alabama! I am making it this weekend for Father’s Day! Can’t wait to share it with the rest of the family! Thanks Bev!!!!

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