1 pkg. cornbread mix
2 cans pinto beans
1 c. diced onions
2 bell peppers
1 c. pickled juice pickles (prefer salad cubes)
3 c. salad dressing
1 c. diced celery
1 c. 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. Let set for 2 hours or less.

NOTE: For best results, use diced salad pickles.