Cornbread Salad (Food Network Kitchens) |
|
 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
|
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. 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.
2. 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.
3. Photograph by Con Poulos
|
|