Cornbread Salad - cooking recipe

Ingredients

cornbread
2 cans pinto beans, drained
2 lb. breakfast bacon, real crisp
1 c. bell pepper, chopped
1 c. onion, chopped
2 c. chopped fresh tomatoes
2 c. mayonnaise
1 c. sweet pickle juice

Preparation

Assemble ingredients in the following order:
Cook cornbread, enough to break up about 1-inch in bottom of your Pyrex dish. Next the pinto beans and crumble the bacon over the beans.
Mix the bell pepper and onion together and spread on top of the bacon. Spread the tomatoes on top of the onion and pepper.
Stir together the mayonnaise and pickle juice and blend in blender. Pour over the top of all the ingredients.
Use a fork and lightly work down the mayonnaise mixture into the ingredients.