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Corn and Black-Eyed Pea Salad

Corn and Black-Eyed Pea Salad

5 1

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.

serves 8 (1 cup each)


cost per recipe: $5.39

The price is determined by the national average.

  • 1

    bag (16 ounces) frozen whole kernel corn, thawed (about 3 cups) or fresh corn kernels

  • 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 cilantro

  • 1

    jar (16 ounces) Pace® Chunky Salsa - Mild

view nutrition info

How to Make It

Step 1

Stir the corn, peas, green pepper, onion and cilantro in a medium bowl. Add the salsa and stir to coat.

Step 2

Cover and refrigerate for 4 hours. Stir before serving.

Recipe Tips

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

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Made With
Pace® Chunky Salsa - Mild

Pace® Chunky Salsa - Mild

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Ratings & Reviews

  • bnoble

    July 3, 2007

    Corn and Black-Eyed Pea Salad

    Made this recipe the night before for an office luncheon the next day. Everyone LOVED it. Now they are asking me for the recipe. It was a big hit.

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