1 box Jiffy corn bread
1/2 c. green pepper, chopped
1 lb. bacon
1/2 c. onions, sliced
1 can pinto beans
1 c. tomatoes, chopped
1/2 c. dill pickles
2 c. lettuce, chopped

1 c. mayonnaise
1/2 c. dill pickle juice

Cook bacon until crisp; break into pieces. Bake cornbread according to directions on package in 9 x 13 pan. Drain beans. Put beans and bacon on cornbread while still warm. Cool then add lettuce, peppers, tomatoes, onions, and dill pickles in layers. Cover with dressing.