Corn and Black Eyed Pea Salad

This colorful side dish features corn and black eyed peas,
simply dressed with a chunky tomato salsa.

Ingredients:
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

Directions:
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.