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Vance Cornbread Salad

Copied with permission from the Vance Family cookbook.
My notes from talking to Jason are in brackets.
CourseAnytime, Dinner, Salad, Side Dish, Vegetables
Cuisineappalachian, southern
Keywordbacon, beans, cornbread, mayonaise, pickle juice
AuthorLynn Vance Roberts

Ingredients

Salad

  • 1 lg pan of cornbread, broken into bite-sized pieces
  • 1-2 cups onions, chopped
  • 1 cup drained, chopped dill pickles [pickle juice reserved!]
  • 1 lb bacon, fried and crumbled
  • 2 cans Luck's pinto beans
  • 1 cup green pepper, chopped
  • 2 cups chopped tomatoes (fresh)

Dressing

  • 1 cup pickle juice
  • 3 cups mayonnaise

Instructions

  • Layer cornbread, beans onion, pepper, pickles, tomatoes and bacon.
  • Mix pickle juice and mayonnaise. Pour over top of layers.
  • Take fork, making holes so dressing can seep through layers.
  • (hand written note in cookbook: 9x13 casserole dish, put all in there, tomatoes last, then juice last)

Notes

Tips:
  • Vance cornbread recipe here
  • Shaking the dressing in the probably emptied pickles or mayo makes easy work of mixing.
  • It is best if you make your own cornbread, which should not be sweet, and should be closer to a crouton than soft cornbread you may find in a breadbasket.
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