Corn Bread Salad - cooking recipe

Ingredients

1 (9-inch) pan corn bread
1 can red kidney beans, drained
2 large tomatoes, chopped
1 c. bell pepper, chopped
2 bunches green onions, chopped
1 lb. bacon, fried crisp and crumbled
1 1/2 c. Miracle Whip
1/2 c. pickle juice

Preparation

Coarsely crumble corn bread in bottom of 9 x 13-inch pan. Layer beans, tomatoes, bell pepper, green onions and bacon in order given.
Blend Miracle Whip and pickle juice until smooth. Add additional pickle juice if thinner consistency if desired. Spread over the vegetable and corn bread layers.
Serve chilled.