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Corn and Black-Eyed Pea Salad

Image of prepared Corn and Black-Eyed Pea Salad recipe
  • prep time: 15 min
  • total time: 4 hr 15 min
  • serves: 8 (1 cup each)
  • calories: 102 1 serving

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.


  • 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


  • Tips

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

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Made With

Calories 102
Total Fat 0 g
Sat. Fat 0.1 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 466 mg
Total Carb 23 g
Dietary Fiber 4 g
Sugar 4 g
Protein 3 g
Vitamin D 0 %DV
Calcium 1 %DV
Iron 4 %DV
Potassium 5 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.