Corn and Black-Eyed Pea Salad
8 servings
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.
Tip: Prepare the salad as directed. Cover and refrigerate overnight. Stir the salad before serving.
Read more: http://main.kitchendaily.com/recipe/corn-and-black-eyed-pea-salad-78561/#ixzz2Wi6loKpi
~*Piper*~
http://groups.yahoo.com/group/Healthier-Recipes/
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