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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 pk Cornbread mix; baked per package instructions, or
1/2 Skillet cornbread; (about 3 cups)
8 sl 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 lg 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

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