Ingredients
8x8 pan of cornbread (about 4 cups broken in pieces)
1 onion, chopped
1 red or green pepper, chopped
1 tomato, chopped
1 ear of corn shucked (or a cup of frozen corn)
2 Tbsp sweet pickle relish
1 can of kidney beans, drained (you can use any bean you like)
8 slices bacon, cooked and crumbled
1 cup mayonnaise – I use the Canola based type which is lower fat
¼ cup sour cream
Pickle relish juice
Salt and pepper
Directions
In a mixing bowl combine onion, pepper, tomato, corn and pickle relish.
In a small bowl mix mayonnaise, sour cream, about 1 tablespoon pickle juice and salt and pepper to taste.
In a serving bowl layer the salad, starting with cornbread, vegetables, beans, bacon and dot with spoons of the dressing.
Depending on the size of your bowl you will get 2 or 3 layers.
Cover with plastic wrap and refrigerate 2 hours or overnight.
Mix ingredients together and serve.