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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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This recipe appeared in our local newspaper years ago. I adapted the recipe to suit our tastes. My husband, Ron, is a great cook, and we've been sharing the kitchen since his retirement. - Sherry Edwards, Camden, Arkansas Ingredients:
3/4 pound ground beef |
1-1/2 cups crumbled corn bread |
1 can (15 ounces) pinto beans, rinsed and drained |
2 celery ribs, chopped |
1 large onion, chopped |
4 medium tomatoes, chopped |
topping: |
1-1/3 cups mayonnaise |
2 teaspoons sugar |
2 teaspoons vinegar |
Directions:
1. In a large skillet, cook beef over medium heat until no longer pink; drain and cool slightly.
2. In a large bowl, layer corn bread, beans, celery, onion and tomatoes. In a small bowl, combine the mayonnaise, sugar and vinegar. Spoon beef over tomato layer. Spread topping over salad (do not toss). Yield: 8 servings.
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