CORNBREAD SALAD

Ingredients

Nancy Farrow, Tallapoosa County

4 tomatoes, finely chopped
1 small bell pepper, finely chopped
1 tablespoon sugar
½ pound bacon, cooked crisp and crumbled
1 small onion, finely chopped
1/3 cup sweet pickle relish
¼ cup pickle juice
6 cups cornbread, crumbled
1 cup mayonnaise

Preparation

In a large bowl, combine first seven ingredients and mix well. Add cornbread. Stir in mayonnaise, mixing well. Refrigerate at least 2 hours before serving.