Recipe - Delicious Black-Eyed Pea And Cornbread Salad

2 pack Cornbread mix; baked per
package instructions, or
One half Skillet cornbread; (about 3
cups)
8 sl Bacon; cooked crisp and
crumbled
6 Green onions; chopped
One half cup Mayonnaise
1 cup Blackeyed peas
2 Eggs; hardboiled, chopped
One half Green bell pepper; chopped
One half Red bell pepper; chopped
1 lg Tomato; chopped

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 recipeludigest Volume 01 Number 422 by Lou Parris
lbparris@earthlink.net on Dec 30, 1997