Delicious Black-Eyed Pea and Cornbread Salad

Ready in 1 hour

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Ingredients

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2 Eggs; hard-boiled, chopped
1/2 Green bell pepper; chopped
6 Green Onions; chopped
1/2 c Mayonnaise
1 lg Tomato; chopped
8 sl Bacon; cooked crisp
2 pk Cornbread mix; baked per instructions
1/2 Skillet cornbread; (about 3
1/2 Red bell pepper; chopped
1 c Black-eyed peas

Original recipe makes 10

Servings  

Preparation

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 Johnnys mothers 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 on Dec 30, 1997

Calories Per Serving: 684 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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