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

Black-Eyed Pea and Cornbread Salad

July 6, 2021Leave a Comment

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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.

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!

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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!
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!
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Course: Salad
Cuisine: American
Keyword: make-ahead, vegan, vegetarian
Prep Time: 30 minutes
Cook Time: 2 hours
Total Time: 2 hours 30 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.

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

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ABOUT HOLLY

Hi, I'm Holly! Welcome to my little corner of the Internet. I am passionate about food and love to share creative and flavorful recipes the whole family will love! Read more...

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Holly Gray - vegan food blogger - thiswifecooks.com

Hi, I’m Holly! I’m a busy wife and mom. I love cooking for my family and sharing creative and flavorful plant-based recipes.

Here, you will find everything from quick and easy dinners to comfort food classics and holiday favorites.

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