"When the garden comes in, we harvest the veggies and layer them with cornbread and sweet relish for this snappy salad. Everyone wants seconds. —Rebecca Clark, Warrior, Alabama..."
INGREDIENTS
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1 package (8-1/2 ounces) corn bread/muffin mix
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1 cup mayonnaise
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1/2 cup sweet pickle relish
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2 cans (15 ounces each) pinto beans, rinsed and drained
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4 medium tomatoes, chopped
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1 medium green pepper, chopped
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1 medium onion, chopped
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10 bacon strips, cooked and crumbled