Cornbread Salad
Serves: 6
Prep Time:
Cook Time:
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A wonderful way to use up leftover cornbread, this delicious salad is a hit with the family.
Yield: 6 servingsPrep Time:
Cook Time:
Total Time:
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 | 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 |
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.
Photograph by Con Poulos
Source: foodnetwork.com
