Corn Bread Salad

1 cup coarsely crumbled corn bread
1 can (8-3/4 ounces) whole kernel corn, drained
1/2 cup chopped onion
1/2 cup cucumber
1/2 cup broccoli
1/2 cup green pepper
1/2 cup sweet red pepper
1/2 cup seeded tomato
1/2 cup peppercorns ranch salad dressing
Salt and pepper to taste
Lettuce leaves, optional

In a bowl, combine the corn bread, vegetables, salad dressing, salt and pepper; mix well. Cover and refrigerate for 4 hours. Serve on a lettuce-lined plate if desired. Makes 6 servings.