Black-Eyed Pea and Cornbread Salad ~
This Southern-style layered salad is easy to make with plant-based ingredients and great for summertime picnics, potlucks, and barbecues!
The key to success with this recipe is cornbread that is on the savory side.
I realize this is totally subjective but still, taste your cornbread and do your own assessment as to its level of sweetness. Keep in mind that a cornbread that is too sweet could overpower the fresh flavors of the vegetables and no one wants that.
I like this salad because it offers a refreshingly light contrast to heavier dishes like potato or pasta salads that tend to dominate the side dish category at cookouts.
Ingredients for Black-Eyed Pea & Cornbread Salad
You will need:
- 4 Roma tomatoes, chopped
- 1 green bell pepper, chopped
- 1/4 cup chopped cilantro, chopped
- 1 teaspoon salt, divided
- 1 cup vegan sour cream
- 1/4 cup vegan mayonnaise
- 2 scallions, minced
- Juice of 1/2 lime, approximately 1 tablespoon
- 1/4 teaspoon chili powder
- 2 cups prepared cornbread, crumbled
- 2 (15-ounce) cans black-eyed peas, drained and rinsed
- 1 cup frozen corn, thawed
- 1 cup vegan cheddar cheese, shedded
How to Make Black-Eyed Pea & Cornbread Salad
STEP ONE: In a medium mixing bowl, combine the tomatoes, bell pepper, cilantro, and 1/2 teaspoon salt. Set aside.
STEP TWO: In a small mixing bowl stir together the sour cream, mayonnaise, scallions, lime juice, remaining 1/2 teaspoon salt, and chili powder. Set aside.
STEP THREE: Into a serving bowl, sprinkle half of the cornbread in an even layer.
STEP FOUR: Continue layering with half each of the black-eyed peas, corn, tomato mixture, sour cream mixture, and cheese.
STEP FIVE: Repeat the layers with the remaining ingredients, ending with cheese.
STEP SIX: Cover and refrigerate at least 2 hours and up to overnight. Serve chilled.
More Recipes You’ll Love!
- Black-Eyed Pea & Cabbage Stew
- Herbed Couscous & Tofu Salad
- BBQ Baked Beans
- Baked Black-Eyed Pea Dip
- Corn Chip Taco Salad
Black-Eyed Pea and Cornbread Salad
Ingredients
- 4 Roma tomatoes chopped
- 1 green bell pepper chopped
- 1/4 cup chopped cilantro chopped
- 1 teaspoon salt divided
- 1 cup vegan sour cream
- 1/4 cup vegan mayonnaise
- 2 scallions minced
- Juice of 1/2 lime approximately 1 tablespoon
- 1/4 teaspoon chili powder
- 2 cups prepared cornbread crumbled
- 2 15-ounce cans black-eyed peas, drained and rinsed
- 1 cup frozen corn thawed
- 1 cup vegan cheddar cheese shedded
Instructions
- In a medium mixing bowl, combine the tomatoes, bell pepper, cilantro, and 1/2 teaspoon salt. Set aside.
- In a small mixing bowl stir together the sour cream, mayonnaise, scallions, lime juice, remaining 1/2 teaspoon salt, and chili powder. Set aside.
- Into a serving bowl, sprinkle half of the cornbread in an even layer.
- Continue layering with half each of the black-eyed peas, corn, tomato mixture, sour cream mixture, and cheese.
- Repeat the layers with the remaining ingredients, ending with cheese.
- Cover and refrigerate at least 2 hours and up to overnight. Serve chilled.
Nutrition
Adapted from Food Network.
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