Thursday, July 2, 2009

Corn Bread Salad


1 quart baked cornbread
2 stalks celery, chopped
1 large bell pepper, diced
3/4 cup chopped onion
2 cups mayonnaise
2 large tomatoes, diced
8 slices bacon, diced and cooked crisp
¼ teaspoon poultry seasoning
salt and pepper to taste
1 can pinto beans drained and rinsed (optional)

Crumble cornbread and combine with celery, pepper, onion, and
Stir in diced tomatoes and poultry seasoning. Just before
serving add bacon
and adjust seasonings to taste w/salt & pepper.

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