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Corn and Black-Eyed Pea Salad
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Salads - Soups - Sidedishes
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None
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| Servings |
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6
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| Preptime |
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15 minutes
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Ingredients |
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1 bag (16 ounces) frozen whole kernel corn, thawed (about 3 cups)
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1 can (about 15 ounces) black-eyed peas, rinsed and drained
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1 large green pepper, chopped (about 1 cup)
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1 medium onion, chopped (about 1/2 cup)
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1 jar (16 ounces) Pace Chunky Salsa
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Instructions |
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1.Stir the corn, peas, green pepper, and onion in a medium bowl. Add the salsa and stir to coat.
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2.Cover and refrigerate for 4 hours. Stir before serving.
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| Serving
Suggestions |
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122 Calories, 4g Fiber, 5g Protein, Chill for 4 hours, says it serves 8
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Originally Submitted
5/13/2010
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0 Out of 5 from
0 reviews
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