Corn and Black-Eyed Pea Salad |
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Prep Time: 15 Minutes Cook Time: 240 Minutes |
Ready In: 255 Minutes Servings: 8 |
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This colorful side dish features corn, black-eyed peas, green peppers, and red onions, simply dressed with Pace Chunky salsa. It tastes VERY similar to some black bean and corn salsas. IT DOES FREEZE AND DEFROST just fine. There may be some extra liquid but you can just pour that right out. Ingredients:
1 (16 ounce) bag frozen whole kernel corn, thawed (about 3 cups) |
1 (16 ounce) can black-eyed peas, rinsed and drained |
1 large green pepper, chopped (about 1 cup) |
1/2 cup red onion, chopped |
1/2 cup fresh cilantro leaves, chopped |
1 (16 ounce) jar chunky salsa |
Directions:
1. MIX the corn, peas, green pepper, red onion and cilantro in a 2-qt. bowl.
2. Stir the salsa into the corn mixture until well coated.
3. COVER and refrigerate the salad for 4 hours Stir the salad before serving.
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