Toasted Corn Bread Salad

11 ingredients
7 steps

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

Directions

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

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