Colorful Corn Bread Salad

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 8

My family enjoys my variations of all kinds of salads. This is delicious when made with garden fresh vegetables.

Ingredients:

1 9 inch pan recipe yellow or white cornbread

1 large cooked ear of corn on the cob, corn removed

3 to 4 large red ripe plum tomatoes chopped

1 green bell pepper chopped

several tbs chopped red onion chopped

1 small carrot finely chopped or grated

1/4 to 1/2 cup chopped toasted pecans or walnuts

homemade favorite oil and vinegar or bottled italian dressing or vinaigrette

salt and pepper to taste

fresh basil , parsley or cilantro to garnish

Directions:

1. Prepare cornbread a day ahead of time.
2. Crumble desired amount of cornbread into bowl in edible coarse chunks.
3. Combine with vegetables than have been medium diced and mix well.
4. Add vinaigrette a few tablespoons at a time and mix well.
5. Do not make salad too wet or the cornbread will get too soggy.
6. Chill about one hour before serving.
7. Variation: for a different but also delicious version, mix salad with mayonnaise to bind and add coarse crumbled (turkey ) bacon if desired.
8. Serves 6 to 8.

By RecipeOfHealth.com