CORNBREAD SALAD

1 pkg. cornbread mix
2 cans (1 lb each) pinto beans
1 cup diced onions
2 bell peppers
1 cup pickled juice pickles* (prefer salad cubes)
3 cups salad dressing
1 cup diced celery
1 cup diced tomatoes
1 lb. bacon

Bake cornbread. Cool and crumble in pan.

Put pinto beans, onions, pepper, pickles, and juice, diced celery, diced tomatoes.

Fry bacon real crisp. Crumble bacon in pan. Mix well. Put salad dressing in mix well. Refrigerate for 2 hours or less.

*For best results, use diced salad pickles.