cornbread
2 cans pinto beans
1 c. onion, diced
1 c. green pepper, diced
2 c. mayonnaise
1/2 c. pickle juice (dill or sweet)
2 c. diced tomatoes
bacon or bacon bits

Bake cornbread in a medium pan. Let cool. Crumble cornbread into pan. Add pinto beans, onion and green pepper. Mix mayonnaise and pickle juice together, then pour over the first four ingredients. Top with tomato and bacon. Refrigerate overnight.