Cornbread Salad - cooking recipe

Ingredients

1 8 inch cake of cornbread
1 can kidney beans
1 c. chopped tomatoes
1 lb. bacon, fried, crumbled
1 c. chopped green pepper
2 bunches green onions, chopped
pickles as desired (I use bread & butter)
1 1/2 c. mayonnaise
1/2 c. pickle juice

Preparation

In bowl, crumble cornbread. Drain beans and spread over cornbread. Layer the remaining ingredients. Blend mayo and pickle juice. Spread on top. Refrigerate. Toss before serving.