Cornbread Salad - cooking recipe

Ingredients

cornbread (6-inch pone or leftover)
2 to 3 cans pinto beans, drained and rinsed
1/2 head lettuce, chopped (optional)
1 large tomato, diced
1 medium onion, chopped or 1 bunch green onions
1 medium green pepper, chopped
1 c. pickles, chopped or sweet pickle relish, drained
1 lb. bacon, fried crisp and crumbled
1 to 1 1/2 c. mayonnaise
1/2 c. pickle juice

Preparation

Crumble cornbread in 9 x 13-inch pan. Spread pinto beans over cornbread.
Layer lettuce, tomato, onions, pepper, pickles and bacon.
Combine mayonnaise and pickle juice until smooth.
Pour over salad.