Cornbread
2 c. pinto beans, cooked
1 c. diced onion
2 c. diced ripe tomatoes
1 c. diced green sweet pepper
1 1/2 c. mayonnaise
1/2 c. pickle juice

In a large casserole dish, layer cornbread, pinto beans, onions, tomatoes and sweet pepper. Mix mayonnaise and pickle juice and drizzle over salad.