Corn And Black-Eyed Pea Salad - cooking recipe

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

Preparation

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.