Toasted Corn Bread Salad

Total Time: 1 hr Preparation Time: 45 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 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

Recipe

• 1 preheat oven to 375 degrees.
• 2 cut corn bread into 1-inch cubes and place on baking sheet.
• 3 bake for 10-15 minutes or until cubes are light golden brown and toasted; set aside.
• 4 drain and rinse peas and beans and prepare vegetables.
• 5 in medium bowl, combine salad dressing, salsa, and yogurt; blend well.
• 6 combine with all ingredients in large serving bowl and toss gently.
• 7 serve immediately.