Source: Campbell's Recipes

Corn and Black-Eyed Pea Salad
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.
Rating:
Serves: 8 servings (1 cup each)
Prep Time: 15 minutes
Cook Time:

 

 
1 bag (16 ounces) frozen whole kernel corn, thawed (about 3 cups)
1 can (about 15 ounces) black-eyed peas, rinsed and drained
1 large green pepper, chopped (about 1 cup)
1 medium onion, chopped (about 1/2 cup)
1/2 cup chopped fresh cilantro leaves
1 jar (16 ounces) Pace® Chunky Salsa 




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.


Notes:
Nutritional Values per Serving using Pace Chunky Salsa: Calories 122, Total Fat 1g, Saturated Fat 0g, Cholesterol 0mg, Sodium 414mg, Total Carbohydrate 26g, Dietary Fiber 4g, Protein 5g, Vitamin A 11%DV, Vitamin C 37%DV, Calcium 2%DV, Iron 4%DV

Tips:
Tip: Prepare the salad as directed. Cover and refrigerate overnight. Stir the salad before serving.