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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