Cornbread Salad - cooking recipe

Ingredients

3/4 lb ground beef
1 1/2 cups crumbled cornbread
1 (15 ounce) can pinto beans, rinsed and drained
2 stalks celery, chopped
1 large onion, chopped
4 medium tomatoes, choppped
TOPPING
1 1/3 cups mayonnaise
2 teaspoons sugar
2 teaspoons vinegar

Preparation

in a skillet, cook beef over medium heat until no longer pink; drain and cool slightly.
In a large bowl, layer corn bread, beans, celery, onion and tomatoes.
In a small bowl, combine the mayonnaise, sugar and vinegar; mix well.
Spoon beef over tomato layer.
Spread topping over salad (do not toss).
Serve.