Cornbread Salad

Ingredients:
- 2 Jiffy cornbread mixes, baked
- 2 cans pinto beans, drained
- 1/2 c. chopped onion
- 1 c. chopped green pepper
- 1 c. chopped dill pickle
- 2 c. diced fresh tomatoes
- 1 lb. cooked bacon, crumbled
- 3 c. mayonnaise
- 1/2 c. pickle vinegar (from dill pickles)

Directions:
- Crumble all of cornbread in bottom of a 9 x 13-inch pan.
- Then layer beans, green pepper, onions, pickles and tomatoes.
- Mix 1/2 cup pickle vinegar with mayonnaise and spread on top.
- Sprinkle crumbled bacon on top.
- Store in refrigerator.