Cornbread Salad
Cornbread Salad
Assemble this salad as you would a trifle. Layer store-bought cornbread with corn, tomatoes, peppers, cheese and more.
Prep time:
Cook time:
Yield:
Serving size: 6
Calories per serving: 207
Ingredients:
Cook time:
Yield:
Serving size: 6
Calories per serving: 207
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 ounces 15- cans black-eyed peas, drained and rinsed
1 cup frozen corn, thawed
1 cup shredded cheddar or mexican-blend cheese
Directions:
Toss the tomatoes, bell pepper, cilantro and 1/2 teaspoon salt in a medium bowl. Whisk the sour cream, mayonnaise, scallions, lime juice, chili powder and 1/2 teaspoon salt in a small bowl.
Assemble the salad: Sprinkle half of the cornbread in a glass bowl or trifle dish. 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. Repeat the layers with the remaining ingredients, ending with cheese. Cover with plastic wrap and refrigerate at least 2 hours or overnight.
Assemble the salad: Sprinkle half of the cornbread in a glass bowl or trifle dish. 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. Repeat the layers with the remaining ingredients, ending with cheese. Cover with plastic wrap and refrigerate at least 2 hours or overnight.
