Cornbread Salad - cooking recipe

Ingredients

1 skillet baked cornbread
1 medium onion, chopped
1 large cucumber, chopped
1 large tomato, diced
1 c. mayonnaise
1/2 c. dill pickle juice (kosher)
1 c. shredded Cheddar cheese
1 c. drained kidney beans (optional)

Preparation

Crumble cooled cornbread in oblong pan.
Layer vegetables. Mix well.
Mix mayonnaise and pickle juice as a dressing; pour over salad.
Top with cheese.
For a moist salad, prepare more dressing.
Refrigerate.