Cornbread Salad

Cornbread Salad
Carlene and Tony

1 Box Jiffy Cornbread Mix
1 Can red kidney beans (drained)
1 Can whole kernel corn (drained)
1 Cup chopped tomatoes
1 Cup chopped green peper
2 bunches green onions (chopped)
1 lb bacon (fried crisp and crumbled) (we used soy bacon)

Bake cornbread-substitute buttermilk for regular milk. Let cool and crumble to cover bottom of pan. Layer the rest.

Mix dressing and pour on top:
1-1/2 cup mayo
1/4 cup Ranch dressing
1/4 cup Italian dressing

Bean Salad - Texas Caviar or Redneck Caviar

Bean Salad - Texas Caviar or Redneck Caviar

2 cans (16 ounces) black-eyed peas or black beans - I used black-eyed peas
2 cans (16 ounces) whole kernel white corn
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 green bell pepper, chopped
6 tomatillos (optional)
1 large purple onion, chopped
6 jalepenos, seeded and chopped - I didn't use these
6 roma tomatoes
1 large clove garlic, crushed
3 tsp. salt
2 tsp. pepper
1 TBsp. Tabasco
1/2 cup red wine vinegar
1/2 cup vegetable oil

Drain and rinse peas and corn. Combine in a large bowl with chopped peppers, onions, and tomatoes.
Mix oil, vinegar, Tabasco, garlic, salt and pepper. Pour over salad and stir gently to coat.
Refrigerate for several hours or overnight before serving.