Cornbread Salad

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  • Level: Easy
  • Total: 20 min
  • Prep: 20 min
  • Yield: 6 servings
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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


  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.

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