Left over black-eyed peas? Try this salad!

Black-eyed Pea Salsa Salad

1/3 Cup juice from cooked Black-eyed peas

3 large Cloves crushed garlic

1 ½ Cups Diced Red Onion ( about half of a medium size onion)

1 ½ Cups Frozen cut Corn

3 ½ Cups Cooked and Drained Black-eyed Peas

1 Large Chopped Bell Pepper

1 Cubed Medium Tomato

1 ½ Cups gluten free Salsa ( mild or hot, your preference )

1 Cup freshly Grated additive free sharp cheddar Cheese

In medium skillet sauté onion and garlic in juice of black-eyed peas on medium high heat, for about 3- 4 minutes or until onions start to turn translucent. Add corn and cook another 3- 4 minutes, stirring being careful not to burn, juice will evaporate. Turn off heat from under skillet and prepare other vegetables. In large bowl add drained black-eyed peas, chopped bell pepper, tomato, and salsa. When onions, garlic and corn are cool add to black-eyed pea mixture. Top with grated cheese and refrigerate or serve.