CORNBREAD SALAD

Cornbread Salad image

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, Arkansas

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 8 servings.

Number Of Ingredients 10

Ingredients

3/4 pound ground beef
1-1/2 cups cornbread, crumbled
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

Steps:

In a large skillet, cook beef over medium heat until no longer pink; drain and cool slightly. , In a large bowl, layer cornbread, 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).

Nutrition Facts : Calories 450 calories, Fat 34g fat (6g saturated fat), Cholesterol 34mg cholesterol, Sodium 435mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 4g fiber), Protein 12g protein.