CORNBREAD SALAD

1 package Mexican or Jiffy cornbread mix
FOR THE SALAD:
2 bunches green onions, sliced
1 bell pepper, chopped
1 can whole kernel corn, drained (I don't use this)
Black and green olives, sliced
FOR THE DRESSING:
1 cup mayonnaise
1/4 cup sweet pickle relish
FOR SERVING:
cherry tomatoes, halved
bacon bits

Bake cornbread according to package directions, cool and crumble.

This can be mixed, but I like to layer it with the following: crumbled cornbread, green onions sliced, bell pepper, corn (if using), black and green olives.

Mix mayonnaise with relish and pour over salad. Cover and refrigerate overnight.

Before serving top with cherry tomatoes halved and bacon bits.