1 (8 1/2 oz.) corn bread mix
1 bell pepper
1 tomato
2/3 c. mayonnaise
1 sm. can pinto beans
4 green onions
1 lb. bacon
1/3 c. pickle juice (sweet)

While corn bread is baking, chop up vegetables (keep separated). Fry bacon crisp and drain well. When corn bread is cool enough to handle, crumble coursely into a baking dish. Spread beans over bread. Sprinkle pepper and onion over that. Pour mayonnaise and pickle juice over that. Put tomato and bacon on top. Refrigerate. May also be made without beans.