Provided by Campbell's Kitchen
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.
Make Ahead: Prepare the salad as directed. Cover and refrigerate the salad overnight. Stir the salad before serving.
This recipe has been added to the following public cookbooks:
Our Holiday Favorites,
Lane,
Ultimate 4th of July Cookbook
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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