Taken from Food Network Magazine, because I have been cleaning house and am burning up, salad is the only thing that sounds good to me at the moment. This caught my eye. Perfect for those summer nights or luncheons that spring up and you find you are in charge of bringing the salad.
4 plum tomatoes, chopped
1 green bell pepper, chopped
1/4 cup chopped fresh cilantro
1 cup sour cream
1/4 cup mayo
2 scallions, minced (would someone please tell me the difference between chopped and minced?)
juice of 1/2 lime
1/4 teas chili powder
2 cups crumbled cornbread
2 15 oz cans black-eyed peas, drained and rinsed
1 cup frozen corn, thawed
1 cup shredded cheddar or mexican blend cheese
Toss the tomatoes, bell pepper, cilantro and 1/2 teas salt in a medium bowl. Whisk the sour cream, mayo, scallions, lime juice, chili powder and 1/2 teas 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 eye peas, corn and the tomato pepper mixture, then half each of the sour cream mixture and cheese.
Repeat the layers with the remaining ingredients, ending with cheese. Cover with plastic wrap and refrigerate at least 2 hours or overnight.