• 1 9″ square baked cornbread, or 3 cups cornbread cubes (NOT stuffing mix)
• 1 (15 oz.) can black-eyed peas, rinsed and drained
• 1 (15 oz). 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 Pepper Jack cheese

Take a cornbread (if you can bake bread do it yourself or buy from a bakery).

Preheat oven to 375 degrees F. Cut the bread into 1″ cubes and place on a baking sheet. Bake at 375 degrees F 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, and blend well. Combine with all ingredients in a large serving bowl and toss gently. Serve the Toasted Corn Bread Salad immediately.

Makes 6-8 servings.

Via

• 10 c. frozen corn, thawed
• 1 brick extra-firm silken tofu (you can hardly find any vegan meal that doesn’t contain this ingredient)
• 1 small onion
• 4 c water
• 2 tbsp dill
• 1 tbsp basil
• 1 tbsp thyme
• Salt to taste
• 2 T nutritional yeast

Make a puree from tofu, onion, half of corn, and some water. For this purpose it’s better to use a blender which makes the process easier and faster. Then slowly mix together the puree you got with the rest of the corn, dill, basil, and thyme. Make it all simmer for about 30 minutes. At the end add some salt and nutritional yeast, and serve.

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