Black-Eyed Pea And Cornbread Salad
June 7, 2010 in Ethnic Recipes, Recipes, Salads
Your search for the perfect salad ends here, with this brilliant mix of layered flavors, including bacon, black-eyed peas, tomatoes, bell pepper, celery and sweet cornbread.
Ingredients
Cornbread
- 1 pouch (6.5 oz) Betty Crocker cornbread & muffin mix
- Milk, butter and egg called for on cornbread pouch
Salad
- 3 slices bacon
- 1 can (15 to 16 oz) black-eyed peas, drained, 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 zesty Italian salad dressing
Preparation
- Heat oven to 400°F. Make cornbread as directed on pouch for cornbread baked in oven. 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.
Nutrition
1 Serving
% Daily Value Vitamin A 10%; Vitamin C 8%; Calcium 4%; Iron 10%
Exchanges 1 1/2 Starch, 1/2 Other Carbohydrate, 1/2 Very Lean Meat, 1 1/2 Fat
Carbohydrate Choices 2
Serves
8 servings
Calories
230
Total Fat
Cholestorol
Sodium
610
Carbohydrates
32
Protien
8
