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.
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.
1 bag (16 ounces) frozen whole kernel corn, thawed (about 3 cups) or fresh corn kernels1 can (about 15 ounces) black eyed peas, rinsed and drained1 large green pepper, chopped (about 1 cup)1 medium onion, chopped (about 1/2 cup)0.5 cup chopped cilantro1 jar (16 ounces) Pace® Chunky Salsa
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