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Recipe courtesy of Food Network Kitchen

From: Food Network Magazine

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Total:: 20 min
Prep:: 20 min

Yield:: 6 servings

Level:: Easy

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

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

Recipe courtesy Food Network Magazine

My Private Notes

Name: Cornbread Salad
Prep time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 6 servings
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