JOHNNA’S KITCHEN: LAYERED CORNBREAD SALAD
Where’s the beef? Summer barbecues aren’t all about the meat! Make this layered salad for an unexpected addition to your cookouts. Learn how from Johnna’s Kitchen:
-4 plum tomatoes chopped
-1 green bell pepper chopped
-¼ cup cilantro
-Salt and pepper
-1 cup sour cream
-¼ cup mayonnaise
-2 scallions minced
-½ squeezed lime
-¼ teaspoon chili powder
-2 cups crumbled corn bread
-2 15oz black eyed peas drained and rinsed
-1 cup frozen corn thawed
-1 cup shredded Mexican blend cheese
First, toss together your tomatoes, peppers, cilantro, salt, and pepper. Then whisk the sour cream, mayonnaise, scallions, lime juice, chili powder, and ½ teaspoon salt in a small bowl.
In a tall flat-bottom glass bowl, start to layer and sprinkle half the corn bread in the trifle dish. Next, top with half of the black-eyed peas, corn, tomatoes, and pepper mixture. Then half of the sour cream mixture and cheese.
Repeat the layers with remaining ingredients and top it off with cheese. At last, cover salad with plastic wrap and refrigerate for 1 to 2 hours or overnight.