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

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

Servings

8 1/4 cup servings

Servings 8 1/4 cup servings

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 Servings 8 1/4 cup servings Servings 8 1/4 cup servings

Ingredients

• 15.5 ounce can low sodium black-eyed peas drained, rinsed
• 7 ounce can pickled jalapeño peppers drained, chopped
• ½ cup onion chopped
• ½ cup Tomato diced
• 1 Tablespoon olive oil
• ¼ teaspoon garlic powder
• 1/8 teaspoon salt
• ¼ teaspoon pepper

Servings: 1/4 cup 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