Cornbread Salad

13 ingredients
7 steps

Ingredients

  • 4 plum tomatoes, chopped
  • 1 green bell pepper, chopped
  • 1/4 cup chopped fresh cilantro
  • Kosher salt
  • 1 cup sour cream
  • 1/4 cup mayonnaise
  • 2 scallions, minced
  • Juice of 1/2 lime
  • 1/4 teaspoon chili powder
  • 2 cups crumbled cornbread
  • 2 15 -ounce cans black-eyed peas, drained and rinsed
  • 1 cup frozen corn, thawed
  • 1 cup shredded cheddar or Mexican-blend cheese

Directions

  1. 1
    Toss the tomatoes, bell pepper, cilantro and 1/2 teaspoon salt in a medium bowl.
  2. 2
    Whisk the sour cream, mayonnaise, scallions, lime juice, chili powder and 1/2 teaspoon salt in a small bowl.
  3. 3
    Assemble the salad: Sprinkle half of the cornbread in a glass bowl or trifle dish.
  4. 4
    Top with half each of the black-eyed peas, corn and the tomato-pepper mixture, then half each of the sour cream mixture and cheese.
  5. 5
    Repeat the layers with the remaining ingredients, ending with cheese.
  6. 6
    Cover with plastic wrap and refrigerate at least 2 hours or overnight.
  7. 7
    Photograph by Con Poulos

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