Cornbread Salad - cooking recipe

Ingredients

1 box Jiffy cornbread
2 medium purple onions
1 cucumber
2 tomatoes
1 medium bell pepper
8 oz. creamy cucumber salad dressing

Preparation

Bake cornbread.
Cook.
Crumble and chill.
Chop all vegetables and put in covered bowl.
Chill 2 to 3 hours.
Thirty minutes before serving, mix cornbread and vegetables.
Chill for 20 minutes.
Add dressing and toss lightly 10 minutes before serving.