Corn and Black-Eyed Pea Salad

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)
0.5 cup chopped cilantro
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.