Toasted Corn Bread Salad

• 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
• 12 cup broken pecans
• 1 cup ranch salad dressing
• 12 cup salsa
• 12 cup plain yogurt
• 1 cup cubed monterey jack pepper cheese

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.

blackeyed peas, pinto beans, green bell pepper, frozen corn, grape tomatoes, pecans, ranch salad dressing, salsa, yogurt, cubed monterey jack pepper cheese

Taken from www.food.com/recipe/toasted-corn-bread-salad-511591 (may not work)