Corn & Black-Eyed Pea Salad. |
| Name: |
TERRI DISHMAN |
| Base: |
McGUIRE AFB, NJ. |
| Recipe: |
1 jar (16 ounces) Pace Chunky Salsa.
1 bag (16 ounces) frozen whole kernel corn thawed approx.,3 cups.
1 can(16 ounces) black-eyed peas, rinsed and drained.
1 large green pepper, chopped approx.,1 cup.
1/2 red onion chopped.
1/2 cup chopped fresh cilantro leaves.
Seasalt & cracked black pepper to taste.
Mix salsa, corn, peas, pepper,pepper & salt,onion & cilantro in large bowl.
Cover & chill for 4 hours.
Stir before serving, serves 12. |
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