Ingredients:
4 plum tomatoes, chopped
1 green bell pepper, chopped
¼ cup chopped fresh cilantro
Kosher salt
1 cup sour cream
¼ cup mayonnaise
2 scallions, minced
Juice of ½ lime
¼teaspoon 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
1.
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.
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.
