Baby Corn and Blackeyed Peas
By Chef Ida Rodriguez

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.