Southwestern Corn Salad

Ingredientai

1 (15 oz.) can black-eyed peas

1 (11 oz.) can Mexicorn, drained

1/4 cup finely chopped red on- ion

1/4 cup chopped cilantro leaves and thin stems

1/4 cup vegetable oil

1/4 cup fresh lime juice

1 tsp. seeded, finely chopped serrano or jalapeno pepper

Nurodymai

• Combine black-eyed peas, Mexicorn, red onion, cilantro, oil, lime juice and hot pepper in a bowl. Cover - refrigerate at least 1 hour to blend flavors.

• Serve on lettuce, Makes six side-dish servings or three en- trée servings (1 cup each).