Corn and Black-Eyed Pea Salad

By Susan52

Ingredients

• 1 bag (16 ounces) frozen whole kernel corn, thawed (about 3 cups)
• 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)
• 1/2 cup chopped fresh cilantro leaves
• 1 jar (16 ounces) Pace® Chunky Salsa

Preparation

Step 1

•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.