Cornbread Salad - cooking recipe

Ingredients

2 Jiffy cornbread mixes, baked
2 cans pinto beans, drained
1/2 c. chopped onion
1 c. chopped green pepper
1 c. chopped dill pickle
2 c. diced fresh tomatoes
1 lb. cooked bacon, crumbled
3 c. mayonnaise
1/2 c. pickle vinegar (from dill pickles)

Preparation

Crumble all of cornbread in bottom of a 9 x 13-inch pan.
Then layer beans, green pepper, onions, pickles and tomatoes.
Mix 1/2 cup pickle vinegar with mayonnaise and spread on top.
Sprinkle crumbled bacon on top.
Store in refrigerator.