Toasted Corn Bread Salad

In ‘The Everything Tex-Mex Cookbook’

• Ready In: 1 hr
• 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

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.