| Level: | Easy |
| Total: | 2 hr 20 min |
| Active: | 20 min |
| 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 (about 3.5 ounces)
- Two 15-ounce cans black-eyed peas, drained and rinsed
- 1 cup frozen corn, thawed
- 1 cup shredded cheddar or Mexican-blend cheese
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 402 |
| Total Fat | 23 g |
| Saturated Fat | 9 g |
| Carbohydrates | 36 g |
| Dietary Fiber | 6 g |
| Sugar | 4 g |
| Protein | 15 g |
| Cholesterol | 51 mg |
| Sodium | 742 mg |
Reviews
I loved this salad. I’ll double this recipe for the bell pepper mixture and sour cream mixture! Yummy
Great salad and looks so pretty in glass bowl I make sweet cornbread with buttermilk and adds to the flavor
I can tell this could be really good but… you REALLY need to be careful when selecting a pre made cornbread. I bought mine from the Safeway bakery. I should have sampled it first. It was so sweet and almost tasted like it had vanilla in it. After it ruined the salad (seriously, it was gross), my kids ate the leftover cornbread as dessert. I think I will try this again and go the extra mile to make my own cornbread. Mine is definitely a lot less “cake” and more crumbly bread than Safeway’s.
Easy assembly, heathy, and a wonderful potluck dish.
I’ve made this lots of times and Everyone loved it. Yummy!
Made this for a church potluck. It got rave reviews. I doubled the cheese, used a can of mild Rotel tomatoes with green chilies instead of the 4 plum tomatoes and added real bacon bits to the Mexican cheese. Will definitely make this again.
Oh My gosh! This was a hit! Going to make it again. My Husband added pickled dice jalapenos to his, I added some salsa to mine YUM!! I used Purple hull peas instead of the black eyed peas, (husband not a fan) It was really good. So many different ways you could tweek this recipe to fit the taste of your family. Will definitely make it for the next pot luck!
Really good as is. It was a hit at my book club but when I make it again I would use all black beans, add a couple of cloves of garlic, more cayenne or hot sauce and more onions. Also think I might try some spicy ranch dressing in place of the mayo/sour cream mix. Made my own cornbread and didn’t quite use all of a 9″ dish. The cornbread didn’t get too soggy after a couple of days and the leftovers are wonderful.
Five stars. I thought the cornbread was going to be extraneous, but it added a bit of sweetness that was a great counterpoint to the cilantro and lime. Next time I’ll either add a minced jalepeno to the veggie layer or a dash or too of tobasco sauce to the dressing. Really fantastic, try it!
Yummy! looks great as individual servings in mason jars. This kept each serving covered at the picnic.