Cornbread Salad - cooking recipe

Ingredients

8 cornbread muffins
1 (8 oz.) can green peas, drained
1 (11 oz.) can Mexicorn, drained
2 hard-boiled eggs, chopped
1/2 large bell pepper, chopped
1/2 large onion, chopped
3/4 c. mayonnaise
salt and pepper

Preparation

Crumble the muffins into a bowl.
Add the peas, Mexicorn, eggs, pepper, onion, mayonnaise and salt and pepper to taste. Toss lightly.
Refrigerate and serve cold. Yield: 8 servings.