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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.


cost per recipe: $5.37

  • 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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  • Corn and Black-Eyed Pea Salad

    July 3, 2007

    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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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
Added Sugars 0 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.