Name: Black-Eyed Pea and Cornbread Salad
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
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)

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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, 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

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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