CORN AND BLACK EYED PEA SALAD

CORN AND BLACK EYED PEA SALAD

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)

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

Recipe Yields:

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Ingredients Weight Measure
Pace® Chunky Salsa- Mild
6 lb.
qt.
frozen whole kernel corn 6 lb. 18  cups
black eyed peas 86 oz. 17  cups
green pepper 2 lb. ea.
onion 1 lb. ea.
cilantro 2 oz. cups
Instructions
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.

Recipe Tip

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