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.

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

Spiced Shrimp in Lettuce Rolls

Keep your cool with these easy appetizers....

Southwest Steak Salad

Rib eye steaks marinated in a sassy dressi...

Vegetarian Taco Salad

No meat? No problem! This colorful, zesty ...

Stir-Fried Beef Salad in Tortilla C...

Now here's a recipe that's impressive, eas...