This stunning salad is layered with cornbread and other favorite ingredients of the Southwest. It’s perfect for summer meals when serving a large crowd.
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1 cup sour cream
1 cup salsa
2 medium (2 cups) tomatoes, seeded, chopped
1 small (1 cup) green bell pepper, chopped
12 cup chopped red onion
1 tablespoon chopped fresh cilantro
12 teaspoon salt
4 cups crumbled Sour Cream Cornbread
2 (15.25-ounce) cans whole kernel corn, drained
1 (15-ounce) can black beans, rinsed, drained
1 (15-ounce) can black-eyed peas, rinsed, drained
16 ounces (4 cups) Land O Lakes® Co-Jack® Farmstyle Cut Shredded Cheese
STEP 1
Prepare Sour Cream Cornbread as directed. Cool completely; crumble.
STEP 2
Combine sour cream and salsa in bowl until well mixed; set aside.
STEP 3
Combine tomatoes, bell pepper, onion, cilantro and salt in bowl; set aside.
STEP 4
Place 2 cups crumbled cornbread into 4-quart glass bowl or 13x9-inch glass baking dish. Top with half of corn, beans, black-eyed peas, cheese and tomato mixture. Repeat layers with remaining cornbread, corn, beans, black-eyed peas and cheese.
STEP 5
Spread sour cream mixture over cheese. Top with remaining tomato mixture. Cover; refrigerate 2 hours before serving.
STEP 6
Spoon onto individual salad plates or toss salad in dish.
Substitute 2 cups Ranch salad dressing for sour cream and salsa and add 3/4 cup (6 slices) chopped cooked bacon.
Everybody’s favorite summer vegetable is as versatile as it is tasty. Corn can be the star of the show or shine as a best supporting actor in salads and salsas.
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