Corn and Black-Eyed Pea Salad

Provided by Campbell's Kitchen

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Corn and Black-Eyed Pea Salad
  • Prep: 15 mins
  • Cook: 4 hr.
  • Ready in: 4 hr., 15 mins
  • Serves:

Ingredients

  • 1 bag (16 oz.) frozen whole kernel corn , thawed (about 3 cups)
  • 1 can (16 oz.) black-eyed peas , rinsed and drained
  • 1 large green pepper , chopped (about 1 cup)
  • 1/2 cup chopped red onion
  • 1/2 cup chopped fresh cilantro leaves
  • 1 jar (16 oz.) Pace® Chunky Salsa

Cooking Instructions

MIX the corn, peas, green pepper, red onion and cilantro in a 2-qt. bowl. Stir the salsa into the corn mixture until well coated.

COVER and refrigerate the salad for 4 hr. Stir the salad before serving.

TIP: Make Ahead: Prepare the salad as directed. Cover and refrigerate the salad overnight. Stir the salad before serving.

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Recipe Location

This recipe has been added to the following public cookbooks:
Ultimate 4th of July Cookbook

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    Sassy flavors and lively colors punctuate this family favorite salad dressed with Pace® salsa.