Cornbread Salad

• 2 Jiffy cornbread mixes, prepared as directed on pkg., cooled
• 2 cans pinto beans, drained (but not cooked)
• 1 c. chopped green peppers
• 1 c. chopped onion
• 1 c. chopped dill pickles
• 2 c. diced fresh tomatoes
• 2 lb. cooked bacon (optional)
• 3 c. Miracle Whip or mayonnaise
• 1/2 c. pickle vinegar

1. Crumble all of the cornbread in the bottom of a 9 x 13-inch pan.
2. Then add all of the beans, spreading them over the entire pan.
3. Add a layer of green peppers, layer of onion, layer of dill pickles and then layer of tomatoes.
4. Mix together 1/2 cup pickle vinegar and 3 cups mayonnaise.
5. Spread this on top of everything. You can serve it like this or you can crumble the bacon up on top of the mayonnaise mixture.

cornbread mixes, pinto beans, green peppers, onion, dill pickles, tomatoes, bacon, miracle, pickle vinegar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1054877 (may not work)