This Peas and Cornbread Layered Salad will make a splash at your next summer gathering.
Peas and Cornbread Layered Salad
Ingredients
- 1½ cups mayonnaise*
- 1½ cups sour cream
- 1 tablespoon apple cider vinegar
- ¼ cup chopped fresh dill
- 2 tablespoons chopped fresh chives
- 1¼ teaspoons kosher salt, divided
- ½ teaspoon ground black pepper
- 1 clove garlic, grated
- 3 cups fresh black-eyed peas
- 4 cups crumbled cornbread
- 2 cups halved cherry tomatoes
- 2 cups chopped seedless cucumber
- 2 cups shredded sharp Cheddar cheese
- Garnish: fresh dill, sliced fresh chives, chopped cooked bacon
Instructions
- In a small bowl, whisk together mayonnaise, sour cream, vinegar, dill, chopped chives, ½ teaspoon salt, pepper, and garlic. Refrigerate until ready to use.
- In a medium saucepan, bring peas, ½ teaspoon salt, and water to cover by 1 inch to a boil over medium-high heat. Reduce heat to medium-low; simmer, stirring occasionally, until peas are tender but hold their shape, 30 to 45 minutes. Drain peas, and rinse under cold running water to stop the cooking process. Toss peas with remaining ¼ teaspoon salt.
- In the bottom of a medium serving bowl, arrange half of cornbread. Sprinkle with half of tomatoes, half of cucumber, half of peas, and half of cheese. Spread half of mayonnaise mixture on top. Repeat layers with remaining cornbread, remaining tomatoes, remaining cucumber, remaining peas, remaining cheese, and remaining mayonnaise mixture. Cover and refrigerate for 2 hours before serving. Garnish with dill, sliced chives, and bacon, if desired.
Notes
*We used Blue Plate Mayonnaise.
Yummy!! This is making me hungry@