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Corn Bread Salad

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    Source: www.allbreadrecipes.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsB1, B2, B3, B9, H, C, E, P
    MineralsZinc, Copper, Fluorine, Chromium, Manganese, Silicon, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. Large pan baked, crusty corn bread

    2. 2 small cans kidney beans (or pintos)

    3. 1-1/2 c. chopped bell peppers

    4. 1-1/2 c. chopped onion

    5. 2 c. tomatoes (fresh and chopped)

    6. 1/2 lb. crisp bacon (or 1 lb.)

    7. Salad dressing

    Instructions Jump to Ingredients ↑

    1. Use a 9 x 12 deep dish or you can cut down on ingredients and make smaller amount. This is a layered salad. Do not stir.

    2. Break the bread in kind of large pieces. Do not crumble. First layer of beans over the bread. Second layer of onions. Third layer of bell peppers. Fourth layer of tomatoes. Fifth layer of bacon. Sixth layer of dressing.

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