Chile Corn Bread Salad
  • 1 box (8-1/2 oz) corn bread mix
  • 1 can (16 oz) chili beans, drained
  • 2 tomatoes, chopped
  • 1 medium sweet onion, chopped
  • 1-1/4 cups mayonnaise
  • ½ cup dill pickle juice
  • 1 cup shredded sharp cheddar cheese
  • Fresh chopped cilantro for garnish
  1. Prepare corn bread according to package directions. Cool and crumble into a large bowl.
  2. While bread is cooking, prep tomatoes and onions.
  3. Spread beans over the top of the bread.
  4. Top beans with tomatoes and onions.
  5. Combine the pickle juice with the mayo and pour atop the salad, lifting gently with a fork so the mixture goes down into the salad.
  6. Sprinkle with the cheese and top with the cilantro.
  7. Cover and refrigerate for at least 2 hours before serving.
Recipe by Cooking With Mama at