Rating: 4.46 stars
35 Ratings
  • 5 star values: 22
  • 4 star values: 9
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1

This is a good and easy recipe.

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Recipe Summary

prep:
20 mins
cook:
20 mins
additional:
1 day
total:
1 day
Servings:
16
Yield:
16 servings
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Prepare cornbread according to the box instructions. Cool, crumble and place in a large bowl.

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  • Mix in red onion, bell pepper, tomato, and mayonnaise. Cover, and refrigerate for at least 18 hours.

Cook's Note

I like to use Mexican-style cornbread mix.

Nutrition Facts

509 calories; protein 3g; carbohydrates 21.8g; fat 46.4g; cholesterol 21.6mg; sodium 764.4mg. Full Nutrition
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Reviews (28)

Most helpful positive review

Rating: 5 stars
11/13/2003
Love to take this to "potlucks".Sometimes I add black beans and whole corn. It is very colorful and the taste is out of this world! Its worth trying!! Read More
(36)

Most helpful critical review

Rating: 3 stars
07/15/2011
The first one or two bites is o.k. but after that it's just too much. It is very rich and thick. This is for people who could eat a spoonful of straight mayo without blinking. Read More
(9)
35 Ratings
  • 5 star values: 22
  • 4 star values: 9
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
11/12/2003
Love to take this to "potlucks".Sometimes I add black beans and whole corn. It is very colorful and the taste is out of this world! Its worth trying!! Read More
(36)
Rating: 5 stars
01/07/2008
I have been making this recipe for years and everyone loves it some dont want to try it but then once they do they cant get enough I add black beans canned corn you can also use kidney beans its really endless what you do to this recipe. and I like more tomatos then it calls for. It is way better if made the night before. Read More
(24)
Rating: 5 stars
05/07/2004
This recipe is great especially in summertime. I always crumble a few crispy slices of bacon up in mine and it's even better! Read More
(17)
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Rating: 5 stars
12/14/2003
Everyone loved this recipe. It was very very easy and tasted great!! Read More
(11)
Rating: 4 stars
08/16/2008
I would have given this recipe 5 stars but i add a few more ingredients. We like more vegetables and crunch in the salad so i chop up some cauliflower cucumber and celery along with the bell pepper and onion. WONDERFUL salad. and great served with pinto beans along side. Read More
(10)
Rating: 5 stars
09/30/2007
Try this variation--also add chopped cucumber chopped green onion and crumbled bacon that's been fried to a crisp otherwise it will get soggy after it sits in the mayo or you can use Miracle Whip or ranch dressing if you prefer. We are from southern West Virginia and put a scoop of this right smack in the middle of a bowl of fresh cooked pinto beans--yummy! Read More
(10)
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Rating: 3 stars
07/14/2011
The first one or two bites is o.k. but after that it's just too much. It is very rich and thick. This is for people who could eat a spoonful of straight mayo without blinking. Read More
(9)
Rating: 4 stars
12/11/2005
This is very yummy. I only added 1/2 the amount of onion and it was still too much. Also this makes a lot of salad!!! I would recommend cutting in half unless you have a large group. Read More
(9)
Rating: 5 stars
02/19/2008
Love this recipe my grandmother made this before and I liked it but hers had a little too much mayo. I cut the ingredients in half and the mayo and it came out perfect. I will definitely be making this more often. Read More
(4)