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Cornbread Salad

by Bruce's Fabulous Foods, Chef: Bruce Brown

6 - 8 Cups cold, leftover cornbread cubes
1 Cup onion, diced
1 Cup bell pepper, diced
1 1/2 Cups red beans, cooked and drained
2 Cups diced tomatoes, seeded
1 1/2 Cup shoepeg corn
1 Cup crumbled bacon, crispy
1 1/2 Cups shredded cheddar cheese
1 Cup mayonnaise
1 Cup sour cream
4 TBS cider vinegar
1 TBS dried parsley (or 3T fresh parsley, minced)
2 tsp garlic powder

  1. In large mixing bowl, lightly toss the first eight ingredients together. Set aside.
  2. In smaller mixing bowl, whisk together the mayo, sour cream, vinegar, parsley and garlic powder until smooth.
  3. Fold the dressing into the large bowl of dry ingredients. Transfer to serving bowl, cover and refrigerate until serving time


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