Place the frozen corn in a colander. Add the peas and rinse both well with cool water until the corn begins to thaw. Drain well. Shake well to remove excess water, and place the peas and corn in a 2-quart mixing bowl.

Peel the garlic. Turn on a blender or food processor and drop the garlic onto the moving blade. Process until finely chopped. Add the cilantro and pulse to chop fine. Squeeze the juice from the lime half into the blender. Add the tomatoes and pulse two or three times. Do not overprocess. Pour the mixture over the peas and corn in the mixing bowl.

Rinse and thinly slice the scallions (use enough white and tender green tops to make 1/2 cup), add to the bowl and stir well to mix. Transfer the salsa to a serving bowl and serve with tortilla chips if desired. Or cover and refrigerate until ready to serve. Keeps refrigerated up to 3 days. Makes 3 cups.

PER TABLESPOON: Calories 7 (4% fat) Trace fat (no sat) No cholesterol Sodium 42 mg Trace fiber Carbohydrates 1 g Trace protein