Corn Bread Salad Recipe

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Servings: 1


  • About 6 c. crumbled stale corn bread
  • 1 lrg green bell pepper, seeded and diced
  • 1 x to 2 large ripe tomatoes, diced
  • 2 x ribs celery, diced
  • 1 lrg bunch green onions, trimmed and minced
  • 1 x (2-oz) jar pimientos, liquid removed and minced
  • 2 c. mayonnaise (1 pint)
  • 1/2 c. toasted pecans, minced (see note) Salt and freshly grnd black pepper to taste


  1. Combine corn bread, bell pepper, tomatoes, celery, green onions, pimientos, mayonnaise, pecans, and salt and pepper to taste in a large bowl and mix well.
  2. Refrigeratebefore serving.
  3. Note: To toast nuts, heat in a dry skillet over medium heat till they start to brown. Stir occasionally. Be careful not to scorch them.


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