Search This Blog

Thursday, May 3, 2018

Cornbread Salad

Servings 6

Prep Time: 20 mins
A wonderful way to use up leftover cornbread, this delicious salad is a hit with the family.


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 scallion, 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


Yield: 6 servings

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.

Photograph by Con Poulos


No comments:

Post a Comment