Black-Eyed Pea and Jalapeño Pepper Salsa

Black-eyed peas are more than just a lucky charm on New Year’s Day! They are a bean with a pleasant aroma and distinctive taste.  Black eyed peas are low in fat and a great source of potassium, iron, and fiber. Although their interesting shape, white skin, and black eye make them a household favorite at the beginning of the year, this tiny little bean can be pleasantly enjoyed year round.

This recipe for Texas-Style Black-Eyed Pea and Jalapeño Pepper Salsa is a flavorful way to enjoy black-eyed peas in a dish that can be eaten year-round.

Black-Eyed Pea and Jalapeño Pepper Salsa

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• CourseSide Dishes, Vegetarian
• CuisineTex-Mex

Black-Eyed Pea and Jalapeño Pepper Salsa Votes: 1 Rating: 5 You: Rate this recipe! Print Recipe Add to Shopping List This recipe is in your Shopping List CourseSide Dishes, Vegetarian CuisineTex-Mex

Ingredients

• 1 15 ½ ounce can black-eyed peas low sodium, rinsed
• ½ cup pickled jalapeño peppers chopped
• ½ cup onion chopped
• ½ cup Tomato diced
• ½ cup olive oil
• ¼ teaspoon garlic powder
• ¼ teaspoon salt
• ¼ teaspoon pepper

Servings:

Units:MetricUS Imperial

Instructions

1. Mix the black-eyed peas, jalapeño peppers, onion, tomato and olive oil together in a bowl.
2. Add garlic powder, salt and pepper.
3. Mix well and chill 10-15 minutes before serving.
4. Serve with whole grain tortilla chips.

Recipe Notes