Cornbread Salad

Source: 1st Traveler's Choice

Janice Marie's
Step Back in Time
Bed and Breakfast
Terrell, Texas
Specialty Recipe

One 1-1/2-quart pan cooked cornbread
2 cups mayonnaise
2 celery stalks, chopped
1 large green pepper, chopped
One 4-ounce jar chopped pimentos
3/4 cup green onions, chopped
3/4 cup pecans, chopped
2 large tomatoes, diced

Crumble corn bread into bowl. Add remaining ingredients and stir. Place in refrigerator to chill.

Serves: 8 to 10.