Black-Eyed Pea and Cornbread Salad

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.

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Black-Eyed Pea and Cornbread Salad

This Southern-style layered salad is easy to make with plant-based ingredients and great for summertime picnics and potlucks!

5 from 6 votes

Print Pin Rate

Course: Salad

Cuisine: American

Keyword: make-ahead, vegan, vegetarian

Prep Time: 30 minutes minutes

Cook Time: 2 hours hours

Total Time: 2 hours hours 30 minutes minutes

Servings: 8

Calories: 409kcal

Author: Holly Gray

Cook ModePrevent your screen from going dark

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

Calories: 409kcal | Carbohydrates: 55g | Protein: 9g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Cholesterol: 1mg | Sodium: 907mg | Potassium: 357mg | Fiber: 8g | Sugar: 12g | Vitamin A: 411IU | Vitamin C: 19mg | Calcium: 51mg | Iron: 3mg

Tried this recipe?Mention @thiswifecooks or tag #thiswifecooks!

Adapted from Food Network.

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