Cornbread Salad - cooking recipe

Ingredients

1 cake cornbread
2 cans pinto beans
1 large bell pepper, chopped
1 large onion, chopped
2 tomatoes, chopped
1 1/2 c. original Ranch dressing
1 c. dill pickle juice

Preparation

Make the cornbread.
Crumble into small pieces and spread in a 9 x 13 dish.
Pour the pinto beans over the cornbread.
Spread the bell pepper over the pinto beans.
Spread the onion over the pepper.
Spread the tomatoes over the onion.
Mix the Ranch dressing and pickle juice together and pour over salad.
Sprinkle bacon bits or real crumbled bacon on top.
Serve at room temperature or cold.