1 cup sour cream
1 cup salsa
2 medium (2 cups) tomatoes, seeded, chopped
1 small (1 cup) green bell pepper, chopped
½ cup chopped red onion
1 tablespoon chopped cilantro
4 cups crumbled cornbread *
2 (15-ounce) cans whole kernel corn, drained
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can black-eyed peas, rinsed and drained
8 ounces (2 cups) Mexican Blend shredded cheese **

Combine sour cream and salsa in small bowl until well mixed; set aside.

Combine tomatoes, green pepper, onion and cilantro in small bowl; set aside.

Place 2 cups cornbread into 4-quart glass bowl or 13x9-inch glass baking dish.  Top with half of corn, beans, black-eyed peas, cheese and tomato mixture.  Repeat layers with remaining cornbread, corn, beans, black-eyed peas and cheese.  Spread sour cream mixture over cheese.  Top with remaining tomato mixture.  Cover; refrigerate at least 2 hours or up to 8 hours.

To serve, spoon onto individual salad plates or toss salad in bowl.

*You can buy prepared cornbread or prepare one (8-ounce) package of cornbread mix or make your own recipe.  Cool and crumble.

** Substitute Hot Pepper Jack Cheese

Variation:  Substitute 2 cups ranch salad dressing for sour cream and salsa and add ¾ cup (6 slices) chopped cooked bacon.