Toasted Corn Bread Salad

Name: Toasted Corn Bread Salad
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Yield: 6 serving(s)
Ingredients: prepared cornbread (9-inch square pan); 1 (15 ounce) can black-eyed peas, rinsed and drained; 1 (15 ounce) can pinto beans, rinsed and drained; 1 green bell pepper, chopped; 3 cups frozen corn, thawed and drained; 2 cups grape tomatoes; 1/2 cup broken pecans; 1 cup ranch salad dressing; 1/2 cup salsa; 1/2 cup plain yogurt; 1 cup cubed monterey jack pepper cheese

Submitted by ratherbeswimmin

"In ‘The Everything Tex-Mex Cookbook’"

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Ready In:: 1hr
Ingredients:: 11
Serves:: 6

ingredients

prepared cornbread (9-inch square pan)
1 (15 ounce) can black-eyed peas, rinsed and drained
1 (15 ounce) can pinto beans, rinsed and drained
1 green bell pepper, chopped
3 cups frozen corn, thawed and drained
2 cups grape tomatoes
¹⁄₂ cup broken pecans
1 cup ranch salad dressing
¹⁄₂ cup salsa
¹⁄₂ cup plain yogurt
1 cup cubed monterey jack pepper cheese

directions

Preheat oven to 375 degrees.
Cut corn bread into 1-inch cubes and place on baking sheet.
Bake for 10-15 minutes or until cubes are light golden brown and toasted; set aside.
Drain and rinse peas and beans and prepare vegetables.
In medium bowl, combine salad dressing, salsa, and yogurt; blend well.
Combine with all ingredients in large serving bowl and toss gently.
Serve immediately.