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Delicious Black-eyed Pea And Cornbread Salad

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CATEGORY CUISINE TAG YIELD
Eggs A-ok, Holiday, Salads, Texas 10 Servings

INGREDIENTS

2 Cornbread mix, baked per
package instructions or
1/2 Skillet cornbread, about 3
cups
8 Bacon, cooked crisp and
crumbled
6 Green onions, chopped
1/2 c Mayonnaise
1 c Black-eyed peas
2 Eggs, hard-boiled chopped
1/2 Green bell pepper, chopped
1/2 Red bell pepper, chopped
1 Tomato, chopped

INSTRUCTIONS

Crumble cornbread into large bowl; add remaining ingredients. Mix
well. Refrigerate until ready to serve. Marvelous and easy. Recipe by
Bonnie Conner, Athens TX  NOTES : Made this to take to Johnny's
mother's funeral.    It was  delicious when fresh, but not so good
after we got back from the  cemetery. Think it should be eaten right
away after mixing. Recipe  by: Great Flavors of Texas, 1995, p. 183
Posted to recipelu-digest Volume 01 Number 422 by Lou Parris
<lbparris@earthlink.net> on Dec 30, 1997

A Message from our Provider:

“Nothing else ruins the truth like stretching it.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 71
Calories From Fat: 46
Total Fat: 5.2g
Cholesterol: 45.5mg
Sodium: 122.1mg
Potassium: 82.9mg
Carbohydrates: 4.6g
Fiber: <1g
Sugar: 1.8g
Protein: 1.9g


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