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Home » Popular » Salads » Black-Eyed Pea and Cornbread Salad

Black-Eyed Pea and Cornbread Salad

July 6, 20215 Comments

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Black-Eyed Pea & Cornbread Salad ~ This Southern-style layered salad is easy to make with plant-based ingredients and great for summertime picnics and potlucks! via @thiswifecooks

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!

Black-Eyed Pea & Cornbread Salad ~ This Southern-style layered salad is easy to make with plant-based ingredients and great for summertime picnics and potlucks!

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.

Table of Contents

  • Ingredients for Black-Eyed Pea & Cornbread Salad
  • How to Make Black-Eyed Pea & Cornbread Salad
  • More Recipes You’ll Love!
  • Black-Eyed Pea and Cornbread Salad
    • Ingredients
    • Instructions
    • Nutrition

Ingredients for Black-Eyed Pea & Cornbread Salad

Black-Eyed Pea & Cornbread Salad ~ This Southern-style layered salad is easy to make with plant-based ingredients and great for summertime picnics and potlucks!

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.

Black-Eyed Pea & Cornbread Salad ~ This Southern-style layered salad is easy to make with plant-based ingredients and great for summertime picnics and potlucks!

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 & Cornbread Salad ~ This Southern-style layered salad is easy to make with plant-based ingredients and great for summertime picnics and potlucks!
Black-Eyed Pea & Cornbread Salad ~ This Southern-style layered salad is easy to make with plant-based ingredients and great for summertime picnics and potlucks!

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
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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.

Related Posts:

  • Black-Eyed Pea Casserole with Rice and Collard Greens ~ Easy to make and budget-friendly. Serve with homemade cornbread for New Year's Day!
    Black Eyed Pea Casserole with Collard Greens
  • Yellow Squash Casserole ~ Sliced yellow squash baked in a creamy, cheesy sauce and topped with a simple and savory butter cracker crust. This Southern classic can be served as a main dish or side dish and is perfect for potlucks and barbecues.
    Yellow Squash Casserole
  • Slow Cooker Black-Eyed Peas ~ Dried beans slow simmered in a seasoned and savory broth. Serve over rice for a simple dinner or with greens and cornbread for good luck on New Year's Day! 
    Slow Cooker Black Eyed Peas

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Filed Under: Salads, Side Dishes, Vegan Tagged With: make-ahead, vegan, vegetarian

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Reader Interactions

Comments

  1. Giangi

    August 13, 2022 at 3:34 pm

    5 stars
    Being from the South, my husband loves black eye peas and cornbread. As soon as I saw your recipe I knew I had to make it for him. Super delicious and you get both thumbs up from him and me.
    Thank you.

    Reply
  2. Leah

    August 13, 2022 at 11:05 pm

    5 stars
    This sounds like the perfect salad for a potluck! Not too heavy but full of flavor!

    Reply
  3. Aimee DiPasquale

    August 14, 2022 at 12:52 am

    5 stars
    this looks great for a bbq!

    Reply
  4. Deborah

    August 14, 2022 at 12:50 pm

    5 stars
    This was so refreshing and I love that I didn’t have to do anything to make it vegan cause it already was. Delish. I will make again soon, most likely for Labor Day, the last barbecue of the summer for us.

    Reply
  5. Katie

    August 15, 2022 at 2:32 am

    5 stars
    This salad is absolutely incredible!! Love the cornbread in this salad it’s a delicious addition!

    Reply

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