Cornbread Salad - cooking recipe

Ingredients

1 skillet cornbread, crumbled
2 small cans pork and beans
3 c. fresh tomatoes, chopped
3 c. bell pepper, chopped (use at least 1 red bell pepper)
green or purple onion, chopped and to taste
1 1/2 c. mayonnaise
1/2 c. sweet pickle juice
6 slices bacon, fried crisp

Preparation

Place
beans
in
bottom
of casserole dish.
Alternate layers of
cornbread
crumbs, peppers, onions and tomatoes in casserole until
all\tingredients
have
been
used.\tCombine mayonnaise and pickle juice; pour over mixture.
Cover tightly and
chill\tin refrigerator for several hours or overnight, if possible.
Just before
serving,
crumble the crisp bacon and sprinkle on top. Serves 8 to 10.
Yum!
Yum!