Cornbread Salad - cooking recipe

Ingredients

3 c. low-cal or regular mayonnaise
cornbread
2 cans pinto beans
1 c. bell pepper, chopped
small onion, chopped
2 c. tomatoes, cut up
2 lb. bacon, fried and crumbled
1 jar sliced dill pickles

Preparation

Mix pickle juice and mayonnaise to a pouring consistency. Set aside. Bake a skillet of cornbread. Crumble bread into bowl (break into chunks). Drain 2 cans of pinto beans and put in the center of the broken bread. Add bell pepper, onion, tomatoes and bacon. Pour mayonnaise mixture over the bread mixture; lift so as to let it go through. Don't toss, just lift. Decorate with slices of dill pickles.