Photo by Kelli Lageson
Photo by Kelli Lageson

Archived Story

The next best thing to whatever comes off your grill

Published 2:20pm Wednesday, July 3, 2013

Nothing says summer like a hot grill, an icy beverage and a backyard full of family friends to enjoy it with. Whether you prefer to grill ribs, burgers or kabobs, I found the perfect accompanying salad. A little sweet, a lot crunchy and a zesty kick from the fresh cilantro, make this a visually appealing layered salad that is sure to be a hit!

Cornbread Salad

• 4 plum tomatoes, chopped

• 1 green bell pepper, chopped

• 1/4 cup chopped fresh cilantro

• Kosher salt

• 1/4 cup mayonnaise

• 2 scallions, chopped

• Juice of 1/2 lime

• 1/4 teaspoon chili powder

• 2 cups crumbled cornbread

• 2 15-ounce cans black-eyed peas, drained and rinsed

• 1 cup frozen corn, thawed

• 1 cup shredded cheddar or Mexican-blend cheese

 

Toss the tomatoes, bell pepper, cilantro and 1/2 teaspoon salt in a medium bowl. Whisk the sour cream, mayonnaise, scallions, lime juice, chili powder and 1/2 teaspoon salt in a small bowl.

To assemble the salad, Sprinkle half of the cornbread in a glass bowl or trifle dish. Top with half each of the black-eyed peas, corn and the tomato-pepper mixture, then half each of the sour cream mixture and cheese. Repeat the layers with the remaining ingredients, ending with cheese.

Cover with plastic wrap and refrigerate at least two hours or overnight. Serves six people.

— Adapted from Food Network Magazine