|Canned black-eyed peas||15 Ounce, drained (1 Can)|
|Finely chopped red onion||1⁄2 Cup (8 tbs)|
|Southwest dressing||3 Tablespoon|
|Butter lettuce||1 1⁄2 Pound, rinsed and crisped (About 2 Heads)|
|Firm ripe tomatoes||2 Pound, cored and cut into 12 equal slices (4 Large Ones)|
|Salted roasted pumpkin seeds||1⁄2 Cup (8 tbs)|
|Toasted corn bread triangles||6|
In a bowl, mix peas and onion with dressing.
If made ahead, chill up to 4 hours.
Select 8 large lettuce leaves and arrange equally on 4 dinner plates.
Tear remaining leaves into bite-size pieces and mound equally on whole leaves.
Evenly arrange pea mixture and tomatoes on plates of lettuce, then sprinkle with a few pumpkin seeds.
Place several combread triangles on each plate.
Offer remaining pumpkin seeds and combread in separate containers.
Season salads to taste with salt and pepper.