Corn Bread Salad - cooking recipe

Ingredients

Cornbread
Pinto Beans
Celery
Onions
Bell peppers (red and green)
Tomatoes
3/4 c. Mayonnaise
1/2 c. sweet bread and butter pickle juice

Preparation

Crumble cornbread in bottom of pan. Pour pinto beans on top of bread. Cut up celery, onions and peppers. Spread over top of beans.
Mix mayonnaise and pickle juice well and pour over top. No baking required.
Best when made the day before serving.