"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Cornbread Salad Recipe

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This recipe for Cornbread Salad, by , is from Our Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Wednesday, January 2, 2008


2 cups corn (shoepeg frozen)
2 cups black beans (rinsed and drained)_
1 red pepper chopped
1 green pepper chopped
1/2 cup green onions chopped
8 oz shredded cheddar cheese
3 small tomatoes chopped
2 strips bacon crumbled
Favorite greens (red/green leaf lettuce)
8X8 pan cornbread cooked and completely cooled

1 cup mayo
1 cup sour cream
1 envelope Ranch dressing

Mix all ingredients - add cornbread last.

Better the next day!




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