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Baby Corn and Blackeyed Peas
By Chef Ida Rodriguez

Baby Corn and Blackeyed Peas

2 cups Fire Roasted Salsa
1 cup Baby Corn, chopped
1 cup Blackeyed Peas, cooked and drained well
1 small Organic Green Bell Pepper, chopped
1/4 cup Cilantro, freshly chopped
1 small Jalapeno Chile, seeded and finely chopped

Combine salsa, corn, blackeyed peas, bell pepper, cilantro and jalapeno in medium bowl.

Season to taste with salt and pepper.