1 pan cooked cornbread

1 pint mayo - I use low fat

2 stalks celery, chopped

1 large bell pepper, chopped

1 cup chopped green onions and stalks

1/2 - 1 cup Texas pecan halves

1 large tomato, diced

Crumble corn bread in bowl. Mix all ingredients and stir. Chill in refrigerator. Keeps well. Great the next day.