Recipe from the McLemore family, who has been in charge of "Big Bob Gibson Bar-B-Q" since 1925 in Decatur, Alabama. In other words, they know a lot about barbecue ;-)
And indeed, this salad is an ideal accompaniment to grilled meats: it is even the perfect all-in-one salad, which can be prepared without problems in advance.
I modified the original recipe a bit to make it lighter and especially the sauce.
* Ingredients for 4 people:
° Half Cornbread with Jalapenos (recipe here)
° 3 tomatoes
° 1 green pepper
° 3 small onions
° 1 can of small kidney beans (200 g)
° 1 small can of corn (or like a mixture of corn, peas and pepper)
° 1 tablespoon Parmesan cheese or other grated cheese
° A few pieces of fried bacon (I didn't use any)
+For the sauce:
° 2 tablespoons of mayonnaise
° 1 tablespoon lemon juice
° 2 tablespoons of low-fat white cheese
° salt pepper
* Preparation:
Cut tomatoes, peppers and onions into small cubes. Put the drained beans, corn, and Parmesan cheese in a bowl.
In a large, transparent bowl, crumble half of the corn cob. Put half of the vegetable mixture on top and sprinkle half the sauce. Repeat the process with the rest of the ingredients, finishing the sauce. Cover and leave it in the fridge for about two hours.
Serve chilled as an accompaniment to grilled meats.
Good Appetite !
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