Cornbread salad
Delight your taste buds with this mouthwatering cornbread salad recipe. Enjoy the perfect blend of textures and flavors in every bite.
Ingredients:
- 4 plum tomatoes, chopped
- 1 green bell pepper, chopped
- 1/4 cup chopped fresh cilantro
- Kosher salt
- 1 cup sour cream
- 1/4 cup mayonnaise
- 2 scallions, minced
- Juice of 1/2 lime
- 1/4 teaspoon chili powder
- 2 cups crumbled cornbread (about 100g)
- Two 15-ounce cans black-eyed peas, drained and rinsed
- 1 cup frozen corn, thawed
- 1 cup shredded cheddar or Mexican-blend cheese
Instructions:
- Mix the tomatoes, bell pepper, cilantro and 1/2 teaspoon of salt in a medium bowl. Combine the sour cream, mayonnaise, scallions, lime juice, chili powder and 1/2 teaspoon of salt in a small bowl.
- Prepare the salad: Spread half of the cornbread in a glass bowl or trifle dish. Layer with half of the black-eyed peas, corn and the tomato-pepper mix, followed by half of the sour cream mixture and cheese. Repeat the process with the remaining ingredients, finishing with cheese. Seal with plastic wrap and place in the refrigerator for at least 2 hours or overnight.
Summary:
- Calories: 3106 kcal
- Fat: 157 g
- Protein: 105 g
- Carbs: 332 g
- Potassium: 3601 mg
- Magnesium: 452 mg