Labor Day is right around the corner, and it’s time to celebrate your own hard work, your family, and the last moments of the summer! This calls for something special like the Layered Labor Day Salad. This dish brings layer after layer of flavor, with fluffy, sweet cornbread serving as a foundation for a creamy, tangy, and sour pickle mayo, hearty beans, juicy tomatoes, bright green peppers, and… well, no layered salad would be complete without some crispy bacon! Layered Labor Day Salad should be displayed in a glass dish so everyone can appreciate the visual rainbow of tastes before their tastebuds get in on the action. You’ll be laboring to find a salad this tasty again!
Ingredients
- 1 (8.5-ounce) package of cornbread/muffin mix
- 1 cup mayonnaise
- 1/2 cup sweet pickle relish
- 2 (15-ounce) cans of pinto beans, rinsed and drained
- 4 medium tomatoes, chopped
- 1 medium green pepper, chopped
- 1 medium onion, chopped
- 10 bacon strips, cooked and crumbled
Directions
Step 1 –Preheat the oven to 400 degrees F.
Step 2 –Grease an 8-inch square baking pan.
Step 3 –Prepare the cornbread batter according to the package directions.
Step 4 –Pour the batter into the prepared baking pan.
Step 5 –Bake until a toothpick inserted into the center comes out clean, about 15-20 minutes.
Step 6 –Allow the cornbread to cool completely in the pan on a wire rack.
Step 7 –Coarsely crumble the cornbread into a large bowl.
Step 8 –In a small bowl, mix the mayonnaise and the relish.
Step 9 –In a 3-quart trifle bowl or a glass bowl, layer 1/3 of the cornbread and 1/2 of the beans, 1/2 of the tomatoes, 1/2 of the pepper, 1/2 of the onion, 1/2 of the bacon, and 1/2 of the mayo mixture.
Step 10 –Repeat the layers.
Step 11 –Top with the remaining cornbread.
Step 12 –Cover and refrigerate for at least 2 hours and up to 4 hours.
Step 13 –Serve.