Corn and Black-Eyed Pea Salad

This no-cook salad, dressed with flavor-packed salsa, makes the perfect summer side dish...but it's so easy and so tasty, you'll want to make it year round.

Ingredients

1 bag (16 ounces) frozen whole kernel corn, thawed (about 3 cups) or fresh corn kernels
1 can (about 15 ounces) black eyed peas, rinsed and drained
1 large green pepper, chopped (about 1 cup)
1 medium onion, chopped (about 1/2 cup)
0.5 cup chopped cilantro
1 jar (16 ounces) Pace® Chunky Salsa

Instructions

Stir the corn, peas, green pepper, onion and cilantro in a medium bowl. Add the salsa and stir to coat.
Cover and refrigerate for 4 hours. Stir before serving.

Corn and Black-Eyed Pea Salad

This no-cook salad, dressed with flavor-packed salsa, makes the perfect summer side dish...but it's so easy and so tasty, you'll want to make it year round.

Directions

Stir the corn, peas, green pepper, onion and cilantro in a medium bowl. Add the salsa and stir to coat.

Cover and refrigerate for 4 hours. Stir before serving.

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