Your search for the perfect salad ends with this brilliant mix of layered flavors, including bacon, black-eyed peas, tomatoes, bell pepper, celery and sweet cornbread.
Our weekend recipe comes from restaurateur and cookbook author B. Smith. Prep time is just 30 minutes.
All of the ingredients should be available at your local natural and organic food store.
Black-Eyed Pea and Cornbread Salad
Makes 8 servings
- 1 pouch (6.5 oz) cornbread mix
- Milk, butter and eggs, as called for on cornbread pouch
- 3 slices bacon
- 1 can (15 to 16 oz.) black-eyed peas, drained and rinsed
- 2 cups chopped tomatoes (2 large)
- 1/4 cup chopped green bell pepper
- 1/4 cup chopped red or sweet onion
- 1/4 cup thinly sliced celery
- 1/2 teaspoon seasoned salt
- 1/2 cup Italian salad dressing
Heat oven to 400°F. Make cornbread as directed on pouch. Cool 15 minutes.
Reduce oven temperature to 350°F. Cut cornbread into 1-inch cubes; place on ungreased cookie sheet. Bake 6 to 8 minutes or until crisp; set aside.
In 8-inch skillet, cook bacon over low heat 8 to 10 minutes, turning occasionally, until crisp. Drain on paper towels. Crumble bacon.
In medium bowl, mix bacon, black-eyed peas, tomatoes, bell pepper, onion, celery and seasoned salt.
In large serving bowl, arrange half of the cornbread cubes. Spoon half of the tomato mixture over cornbread. Top with remaining cornbread and tomato mixture. Drizzle dressing over salad.
Refrigerate at least 20 minutes before serving.
Recipe and photo courtesy of Serving Up Soul