In a large mixing bowl, combine the green bell pepper, yellow bell pepper, red bell pepper, red onion, black eyed peas and apple cider vinegar, salt, sugar and black pepper, tossing to coat. Cover and chill for 1-2 hours.
When ready to assemble, remove the bell pepper mixture and drain any excess liquid. Make the dressing (below). Prepare the other items to easily assemble in the trifle dish or other large glass bowl.
Spread about ½ cup of the dressing in the bottom of the bowl. Add about 2 cups of the cornbread, topped with 2 tablespoons of crumbled bacon, ½ cup of the cut tomatoes, ½ cup of the corn and ½ cup of the bell pepper mixture. Measurements do not have to be exact.
Top these first layers with about 1 cup of the dressing and repeat, attempting to layer evenly into 3 even sections, ending with another drizzle of the dressing. Top with scallions when ready to serve.
Dressing:
In a mixing bowl using a whisk, combine the dry ranch seasoning mix, milk, mayonnaise, butter, apple cider vinegar, parsley, dill and the juice and zest of one fresh lemon. Blend until well mixed. This can be made ahead of time, covered and refrigerated up to 1 day in advance. Whisk briskly to mix before using.
If you've tried this recipe, come back and let us know how it was in the comments or star ratings!
Notes
Cornbread can be purchased cooked at your local bakery in the form of loaf bread or muffins or use 2 boxes of Jiffy cornbead mix or use our homemade Jiffy blend to make your own!