CORN AND BLACK EYED PEA SALAD

Made With:

Sauces/Gravies

Pace® Chunky Salsa- Mild

Jalapeños are king when it comes to Pace® salsa. Whether you're using it to dip or in your favorite dip recipe, the big chunks of crisp onions and hand-picked jalapeños are sure to add a delicious kick to your eating experience each and every time.

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Tip

Pair with Southern Style Barbeque Chicken and 1/2 cup of orange slices for a meal under 500 calories.

Nutrition Facts
Serving Size
1 CUP (8 OZ SPOODLE)
Amount Per Serving
Calories 119
% Daily Value
Total Fat 0.7g
1%
Saturated Fat 0.1g
1%
Cholesterol 0mg
0%
Sodium 551mg
23%
Total Carbohydrate 26.9g
9%
Dietary Fiber 5.4g
22%
Protein 4.4g
9%
Vitamin A 16%
Vitamin C 39%
Calcium 4%
Iron 5%
Total Time

Not Available

Serving & Size

1 CUP (8 OZ SPOODLE)

Yields

This no-cook salad, dressed with flavor-packed salsa, makes the perfect summer side dish.

Nutrition Facts

Nutrition Facts
Serving Size
1 CUP (8 OZ SPOODLE)
Amount Per Serving
Calories 119
% Daily Value
Total Fat 0.7g
1%
Saturated Fat 0.1g
1%
Cholesterol 0mg
0%
Sodium 551mg
23%
Total Carbohydrate 26.9g
9%
Dietary Fiber 5.4g
22%
Protein 4.4g
9%
Vitamin A 16%
Vitamin C 39%
Calcium 4%
Iron 5%

estimate your profit

Step 1
Profit Per Serving
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Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
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Step 3
Profit Per Day
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Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
frozen whole kernel corn 6 lb. 18  cups
black eyed peas, rinsed, drained 86 oz. 17  cups
green pepper, large, chopped 2 lb. ea.
onion, medium, chopped 1 lb. ea.
cilantro, chopped 2 oz. cups
Made With:

Sauces/Gravies

Pace® Chunky Salsa- Mild

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Pace® Chunky Salsa- Mild 6 lb. qt.
1. Stir the corn, peas, green pepper, onion and cilantro in a large bowl. Add the salsa and stir to coat.

2. Cover and refrigerate for 4 hours. Stir before serving.

3.  To serve, use an 8 oz. spoodle 1 cup onto plate.
CCP: Refrigerate at 41° F (5 ° C) or lower.
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