Corn and Black-Eyed Pea Salad
photo by teresas
- Ready In:
- 4hrs 15mins
- Ingredients:
- 6
- Serves:
-
8
ingredients
- 1 (16 ounce) bag frozen whole kernel corn, thawed (about 3 cups)
- 1 (16 ounce) can black-eyed peas, rinsed and drained
- 1 large green pepper, chopped (about 1 cup)
- 1⁄2 cup red onion, chopped
- 1⁄2 cup fresh cilantro leaves, chopped
- 1 (16 ounce) jar chunky salsa
directions
- MIX the corn, peas, green pepper, red onion and cilantro in a 2-qt. bowl.
- Stir the salsa into the corn mixture until well coated.
- COVER and refrigerate the salad for 4 hours Stir the salad before serving.
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Reviews
-
Excellent and easy to prepare! It has only 2 WW points for 1 cup. I do have a lot frozen for later. I used about 1/2 cup in a flatout wrap. See recipe #252981 another great recipe by chef #207907. That's where I got the idea. You can use this over salad greens, in your tacos also would be great for a quick and tasty snack as is. Thanks for posting. :)
RECIPE SUBMITTED BY
Thanks in advance to all who have tried my recipes.