1 recipe of prepared cornbread
2 cans of pinto beans (kidney or chile)
1 c. chopped green bell peppers
1 c. chopped onion
2 c. chopped tomatoes
Chopped dill pickles to taste
2 lb. cooked, crumbled bacon
3 c. low-cal mayonnaise
1 c. dill pickle juice

Use favorite cornbread recipe, prepare as directed. Crumble cooled cornbread into large bowl. Add 2 cans of preferred beans (pinto, kidney or chile) with juice, chopped vegetables, cooked crumbled bacon. Blend, whisk or shake 3 cups of low-cal mayonnaise and 1 cup dill pickle juice to make dressing. Pour dressing on above combined ingredients. Stir or toss lightly. Let sit a few minutes and serve. Better after refrigerated.