Black-Eyed Pea and Cornbread Panzanella
Yield 6 Servings
Free of: gluten and top 8 allergens.
Health benefits abound with this Black-Eyed Pea and Cornbread Panzanella. This refreshing salad is great for ringing in the New Year or for any time you crave a delicious salad.
Ingredients
4 cups cornbread cubes (see recipe notes)
1/4 cup freshly squeezed orange juice (see recipe notes)
2 tbsp freshly squeezed lemon juice
2 tbsp freshly squeezed lime juice
1 tsp minced garlic
1/2 tsp ground cumin
2 tbsp olive oil
2 tbsp honey or agave nectar
1 tbsp Dijon style mustard
1 tbsp minced jalapeno pepper
1/4 cup diced red onion, soaked in ice water 10 minutes and drained (see recipe notes)
1/4 tsp sea salt
1/4 tsp black pepper
1 pint cherry tomatoes, halved
2 (15-ounce) cans black-eyed peas, drained and rinsed
1-1/2 cups frozen corn kernels, thawed
1 (15-ounce) can peach slices, drained & each slice cut into four OR 1-1/2 cups fresh diced peaches
1/4 cup roughly chopped cilantro
1 large or 2 small avocados, peeled and chopped (see recipe notes)
Instructions
- Make or purchase cornbread. Preheat the oven to 350 degrees F. Cut the cooled cornbread into 3/4 to 1-inch cubes. Place cubes on a large baking sheet lined with a silpat or foil. Toast until slightly golden brown, about 20 minutes, turning the cornbread cubes once. Remove the cornbread from the oven and allow to cool completely.
- To make the dressing, in a small bowl, whisk together the orange juice, lemon juice, lime juice, garlic, cumin, olive oil, honey, mustard, jalapeño, red onion, salt and pepper. Refrigerate until ready to use.
- In a large bowl, combine tomatoes, black-eyed peas, corn and peaches. Add dressing and stir to coat. Place in the fridge for at least 2 hours before serving, stirring occasionally.
- Add cornbread croutons and cilantro and let sit for 10-15 minutes, so the bread can soak up juices.
- Stir in avocados just before serving.
Notes
- You can make your own cornbread or purchase already made.
- On average, one medium orange yields 4 tbsp of juice. A medium lemon and lime both yield approximately 2 tbsp of juice each.
- Soaking red onions in ice water for 10-15 minutes mellows the flavor so it won't overpower the other ingredients and calms the accompanying aftertaste.
- With the citrus juices, the avocado will not brown for about 24 hours. If you know you'll have leftovers for more than a day, don't mix the avocados with the salad. Instead, garnish each plate with avocado as it's served.
Courses Soups & Salads
Nutrition Facts
Serving Size 2 cups
Amount Per Serving | ||
|---|---|---|
Calories 361 | ||
% Daily Value | ||
Total Fat 15.3 g | 24% | |
Saturated Fat 2.5 g | 13% | |
Unsaturated Fat 11.7 g | ||
Sodium 247.2 mg | 10% | |
Total Carbohydrates 52 g | 17% | |
Dietary Fiber 7.9 g | 32% | |
Sugars 13 g | ||
Protein 8.2 g | 16% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Recipe by Your Allergy Chefs at https://www.yourallergychefs.com/black-eyed-pea-cornbread-panzanella/