Layered Garden Veggie Corn Bread Salad

I’m on a salad recipe creating roll so far this summer. Nothing beats the combination of fresh garden veggies and this Layered Garden Veggie Salad is no exception. This tasty, tantalizing, and tasty recipe was originally tastespotted in Taste of Home magazine. I had to give it a remix and I am happy I did. The best elements of summer in a bowl. Peep the recipe ——->


1 pan prepared gluten free corn bread, cooled completely
1/2 cup mayo
1/2 cup sour cream
1/4 cup sweet relish
1 8 oz.can black eyed peas
1 8 oz. can whole sweet corn
3 celery stalks, diced
1 medium cucumber, washed, peeled, and diced
1/2 red bell pepper, diced
1/4 cup chervil
2 teaspoons celery salt
2 teaspoons red pepper flakes
1/4 teaspoon apple cider vinegar
1/2 cup sautéed scallions, onions, and garlic
kosher sea salt & cracker black pepper, to taste


  1. Coarsely crumbled corn bread into a large bowl. Set aside.
  2. In a small bowl mix mayo, sour cream, chervil, relish, celery salt, apple cider vinegar, red pepper flakes, and black pepper. In a 3 quart truffle bowl layer 1/3 of cornbread and half of each of the following:
  • black eyed peas
  • sweet corn
  • cucumber
  • celery
  • bell pepper
  • sauteed veggies
  1. Repeat layers. Finish by topping with corn bread crumbles
  2. Refrigerate, covered at least 2-4 or overnight before serving
  3. Salad is best eaten the same day or can be refrigerated up to one day.

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