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Categories:Viewed: 35 - Published at: 8 years ago
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
Method
- 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 hours Stir the salad before serving.