Cornbread Salad

1 (1 1/2 qt.) pan cooked corn bread
2 C. mayonnaise or salad dressing or 1 cup mayo and 1 cup plain yogurt
2 celery stalks, chopped
1 large green pepper, chopped
1 jar chopped pimientos
3/4 C. chopped green onions
3/4 C. chopped pecans
2 large tomatoes, diced

Crumble cornbread into bowl. Add remaining ingredients and stir. Place in refrigerator to chill. (About 2 1/2 hours is best.) Yields 8 to 10 servings.