Savory Summertime Salad!

FNM_050113-Layered-Cornbread-Salad-Recipe_s4x3.jpg.rend_.sni12col.landscape-300x225Ok so The Mountain Life Team isn’t just about real estate…we also love to get together with friends and family to eat and enjoy each other!  In fact, we all agree that Summer time is the best time to try those delicious dishes at all the Summer Cookouts we attend… even if you have to break your diet a little.  Here’s one of our Southern favorites…Cornbread Salad!  This recipe is very easy to make and can be found all over the www.  You can even be inventive and add a couple of different items and put your own spin on it.  Below is the classic rendition compliments of Food Network.  Remember to enjoy your family this Summer and don’t forget to be at ease in the cool mountain breeze!  Do you have a favorite recipe you’d like to share?  Send it today and we’ll post it to our blog!

Cornbread Salad Ingredients

4 plum tomatoes – chopped

1 green bell pepper – chopped

Kosher salt to taste

¼ cup sour cream

¼ cup mayo

2 scallions – minced

Juice of ½ lime

¼ teaspoon chili powder

2 cups frozen corn, thawed

1 cup shredded cheddar or Mexican-blend cheese


Toss the tomatoes, bell pepper, cilantro & ½ teaspoon salt in a medium bowl.  Whisk the sour cream, mayo, scallions, lime juice, chili powder & ½ 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. Repeat the layers with the remaining ingredients, ending with cheese. Cover with plastic wrap and refrigerate at least 2 hours or overnight.
Photograph by Con Poulos

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