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Corn and Black-Eyed Pea Salad

This image courtesy of campbellskitchen.com

This no-cook salad, is dressed with a flavorful salsa and makes the perfect summer side dish. But it's so quick and easy, you'll want to make it year round. Enjoy this refreshing salad recipe and keep cool.

Serves8 (1 cup each)

Preparation Time15 min

Chilling Time4 hr

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

Instructions

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

  2. Cover and refrigerate for 4 hours. Stir before serving.

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