Delicious black-eyed pea and cornbread salad
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | packs | Cornbread mix; baked per package instructions, or |
| ½ | Skillet cornbread; (about 3 cups) | |
| 8 | slices | Bacon; cooked crisp and crumbled |
| 6 | Green onions; chopped | |
| ½ | cup | Mayonnaise |
| 1 | cup | Black-eyed peas |
| 2 | Eggs; hard-boiled, chopped | |
| ½ | Green bell pepper; chopped | |
| ½ | Red bell pepper; chopped | |
| 1 | large | Tomato; chopped |
Directions
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@...> on Dec 30, 1997