1 (8-inch) square pan cooked corn bread
1 can red kidney or chili beans, drained
1 c. chopped fresh tomatoes
1 lb. fried crisp bacon, crumbled
1 c. chopped bell pepper
2 bunches green onions, chopped
1/2 c. real mayonnaise
1/2 c. pickle juice
1/2 c. chopped pickles (optional)

In large pan, crumble corn bread to coarse pieces. Drain beans; spread over corn bread. Spread tomatoes, pepper, onion and pickles over corn bread. Mix mayonnaise and pickle juice. Blend well. Pour over salad. Refrigerate 24 hours. Keeps well for several days.