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Corn and Red Pepper Salsa is delicious with chips or even as a picnic side! It whips up quickly and can be made ahead so you will want to keep this recipe handy!
I love how easily this Corn and Red Pepper Salsa comes together. With a little bit of chop-chop, opening of a couple of cans and mix it together, let it chill and there you have it!
This is the perfect dish to take to a picnic, put out for a holiday meal or any time you want something delicious to add to a meal you are hosting.
The very best thing about this is that it is made ahead so it is ready when you want it!
Can This Be Frozen
No. These ingredients, especially the bell pepper, won’t have the same fresh taste or consistency after being frozen.
How to Store Corn and Red Pepper Salsa
Store in a covered container in the refrigerator for up to 5 days.
Key Ingredients
(Full printable ingredients and instructions are just below.)
Bell pepper; green pepper could be used but red, yellow or orange is much sweeter and prettier
Green onions, sliced
Cilantro; optional; it really “makes” the recipe but if you don’t like it, it won’t so leave it out
Garlic clove, pressed or minced
Black eyed peas; drained
Corn; drained
Italian dressing; bottled or see the recipe in the notes to make your own vinaigrette
How to Make Corn and Red Pepper Salsa
Drain corn and black eyed peas.
1-Add corn, black eyed peas, green onions, bell pepper, garlic and cilantro to a mixing bowl.
2-Add salad dressing.
3-Mix all together and chill well.
4-Serve.
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Corn and Red Pepper Salsa
Corn and Red Pepper Salsa is delicious with chips or even as a picnic side! It whips up quickly and can be made ahead so you will want to keep this recipe handy!
Ingredients
- 1 cup chopped red bell pepper
- ¼ cup green onions, sliced
- 1 Tbsp cilantro (optional)
- 1 garlic clove, pressed
- 15.5 oz. can black eyed peas
- 15.25 oz. can corn
- 1/3 cup Italian dressing
Instructions
Drain corn and black eyed peas.
Add corn, black eyed peas, green onions, bell pepper, garlic and cilantro to a mixing bowl.
Add salad dressing.
Mix all together and chill well.
Notes
If you would prefer using a homemade dressing, a mix of 2 to 1 oil to vinegar with salt and pepper to taste would work very well. For example, 1/3 cup of Italian dressing is 5 Tablespoons and 1 teaspoon. Round it up to 6 Tablespoons to be easy. That would be 4 Tablespoons of oil (I would use extra virgin olive oil) and 2 Tablespoons of vinegar (my favorite is red wine vinegar but any would work).
Nutrition Information
Yield 21 Serving Size 1/4 cupAmount Per Serving Calories 49Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 0mgSodium 80mgCarbohydrates 8gNet Carbohydrates 6gFiber 2gSugar 2gProtein 2g
This data was provided and calculated by Nutritionix using unknown brands unless named in the recipe. If nutrition is important to you, I highly encourage you to verify any data you see here with your favorite nutrition calculator. Also, you can put in exactly what you used so it is the most accurate. This is just to give you an idea, as any nutrition calculation is not exactly accurate unless every single product brand used is entered. Please note also that I am not a certified nutritionist or health professional of any kind. Please consult a doctor or trained professional for medical advice.
Cindy
Welcome! I am a wife, mother, mother-in-law, Grammy, daughter, sister and retired homeschooler. I enjoy writing about things I have learned over the years, sharing recipes and tips with others and making free printables for parents and teachers.
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