Vegan Collard Green and Cornbread Salad

This refreshing and satisfying salad is a perfect way to use up leftover cornbread. The collard greens provide a hearty base, while the cornbread, black-eyed peas, and tomatoes add sweetness, protein, and acidity. The apple cider vinegar and olive oil dressing ties everything together, creating a bright and flavorful dish.

Collard greens and cornbread are two classic Southern staples that are often paired together in hearty and satisfying dishes. This salad is a lighter take on that classic combination, using fresh collard greens, crumbled cornbread, and a tangy apple cider vinegar dressing. It's a great way to use up leftover cornbread, and it's also a healthy and refreshing side dish or light meal.

Prep time: 15 | Cook time: 0 | Serves: 4

Ingredients

• 4 cups chopped collard greens
• 1/4 cup chopped onion
• 1/4 cup chopped bell pepper
• 1 cup crumbled vegan cornbread
• 1/2 cup black eyed peas, cooked
• 1/2 cup chopped tomatoes
• 3 tablespoons apple cider vinegar
• 2 tablespoons olive oil

Instructions

1. In a large bowl, combine the collard greens, onion, bell pepper, cornbread, black eyed peas, and tomatoes.
2. In a separate bowl, whisk together the apple cider vinegar and olive oil.
3. Pour the dressing over the salad and toss to coat.
4. Serve immediately or chill for later.

Why It Works

• The collard greens provide a hearty base for the salad, while the cornbread adds sweetness and a bit of crunch.
• The black-eyed peas add protein and a slightly nutty flavor.
• The tomatoes add acidity and freshness, and the apple cider vinegar dressing ties everything together.
• The salad is easy to make and can be served immediately or chilled for later.