This no-cook salad, dressed with flavor-packed salsa, makes the perfect summer side dish.
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|Profit Per Serving|
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|Profit Per Meal|
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|Profit Per Day|
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|frozen whole kernel corn||6 lb.||18 cups|
|black eyed peas||86 oz.||17 cups|
|green pepper||2 lb.||6 ea.|
|onion||1 lb.||6 ea.|
|cilantro||2 oz.||3 cups|
|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.
- Pair with Southern Style Barbeque Chicken and 1/2 cup of orange slices for a meal under 500 calories.