Cornbread Salad - cooking recipe

Ingredients

2 Jiffy cornbread mixes, prepared as directed on pkg., cooled
2 cans pinto beans, drained (but not cooked)
1 c. chopped green peppers
1 c. chopped onion
1 c. chopped dill pickles
2 c. diced fresh tomatoes
2 lb. cooked bacon (optional)
3 c. Miracle Whip or mayonnaise
1/2 c. pickle vinegar

Preparation

Crumble all of the cornbread in the bottom of a 9 x 13-inch pan.
Then add all of the beans, spreading them over the entire pan.
Add a layer of green peppers, layer of onion, layer of dill pickles and then layer of tomatoes.
Mix together 1/2 cup pickle vinegar and 3 cups mayonnaise.
Spread this on top of everything. You can serve it like this or you can crumble the bacon up on top of the mayonnaise mixture.