Black-Eyed Pea Salad

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Oxmoor House


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1 (15.8-ounce) can black-eyed peas, rinsed and drained

1 (11-ounce) can shoepeg white corn, drained

1 cup chopped seeded cucumber (1 small)

1 cup finely chopped celery (3 stalks)

1/2 cup finely chopped red onion (1/2 medium)

1/2 cup finely chopped fresh cilantro

1 (10-ounce) can diced tomatoes and green chiles (such as Rotel), drained

3/4 cup roasted red pepper Italian dressing with Parmesan (such as Kraft)

1/2 teaspoon black pepper

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