Cornbread Salad - cooking recipe

Ingredients

1 cake cooked cornbread
1 can pinto beans
1 c. chopped fresh tomatoes
1 c. chopped onions
1 c. chopped sweet pickles (reserve juice)
1 c. red and green sweet pepper
1 lb. bacon, fried crisp
1 1/2 c. salad dressing

Preparation

Crumble cornbread in a large casserole dish.
Layer pinto beans, tomatoes, onions, pickles and pepper.
Mix salad dressing with just enough of the reserved pickle juice to make it spread easily.
Pour on top of casserole.
Sprinkle crushed bacon on top.