Birdie'S Beans And Bread - cooking recipe

Ingredients

leftover corn bread
1 to 2 cans pinto beans
onion
green pepper
3/4 c. mayonnaise or lite Miracle Whip
1/2 c. dill pickle juice
diced tomatoes
crumbled bacon (optional)

Preparation

Use casserole dish of desired size.
Crumble corn bread over bottom of bowl.
Add 1 to 2 cans of pinto beans.
Use enough juice to moisten corn bread slightly.
Cover with chopped onion and green pepper.
Mix 3/4 cup mayonnaise and dill pickle juice.
Pour over salad and poke holes to let dressing get to corn bread. Cover with diced tomatoes and crumbled bacon.