1 box Martha White corn bread mix
2 c. cooked pinto beans
1 lb. bacon, cooked & crumbled
1 bunch green onions, chopped
1 green pepper, chopped
1 lg. tomato, chopped

DRESSING:

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

TOPPING:

1/2 c. sliced sour pickles

Prepare and bake corn bread mix as directed on box. Let cool and crumble. In a glass 9 x 13 dish, layer salad ingredients beginning with corn bread and ending with tomato. Mix dressing ingredients well and pour over top laying sliced pickles on last. Toss very gently and refrigerate 1 hour to blend flavors.