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!
Print
Pin
Servings: 8
Calories: 409kcal
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!