Cornbread Salad - cooking recipe

Ingredients

1 pan cornbread (2 c. meal)
1 lb. bacon, cooked and crumbled
1 onion, chopped
1 bell pepper, chopped
3 to 4 tomatoes, chopped
1 1/2 c. mayonnaise
1 Tbsp. sugar
1/4 c. chopped sweet pickles
1 can pinto beans, drained

Preparation

Place 1/2 of crumbled cornbread in the bottom of a 9 x 13-inch pan.
Mix chopped onion, bell pepper and tomato together. Place on top of cornbread.
Sprinkle most of the crumbled bacon on top of vegetables.
Drain juice from pinto beans and pour over bacon.