Cornbread Salad
Yield: 10 servings
Adapted From: A Kwanzaa Celebration, by Angela Shelf Medearis

4 cups cooked cornbread (about 1 13 x 9 x 2-inch pan), crumbled
2 cups mayonnaise, or to taste
2 stalks celery, chopped
1 large green bell pepper, ribs and seeds removed, chopped
(1) 4-ounce jar chopped pimientos
3/4 cup chopped green onion
3/4 cup chopped pecans
2 large tomatoes, diced
10 1ettuce leaves

In a large bowl, combine all the ingredients but the lettuce until well blended. Place the salad in the refrigerator until thoroughly chilled. Serve individual salad portions mounded on a lettuce leaf.

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