Black-Eyed Pea and Jalapeno Salsa

Black-Eyed Pea and Jalapeno Salsa

2 Reviews 1 Pic
  • Prep

    10 m
  • Ready In

    10 m
Amy E.
Recipe by  Amy E.

“This is a quick and flavorful salsa, one of the few ways I can think of to use black-eyed peas. Serve it with tortilla chips or pita crisps to make a zesty appetizer.”

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Ingredients

Adjust Servings

Original recipe yields 40 servings

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Directions

  1. Mix the black-eyed peas, jalapeno peppers, pimentos, mushrooms, celery, onion, and olive oil together in a bowl. Season to taste with salt and pepper.

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Reviews (2)

Rate This Recipe
Texas Cook
9

Texas Cook

Fabulous! I added about 1/2 a can of corn and reduced olive oil to reduce colories.

CookinBug
3

CookinBug

Yummy! I didn't have pickled jalapenos, so I used fresh jalapenos and some canned diced green chiles. I added a little garlic powder and white pepper. Cumin would be a good addition too. Thanks :)

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Nutrition

Amount Per Serving (40 total)

  • Calories
  • 36 cal
  • 2%
  • Fat
  • 2.8 g
  • 4%
  • Carbs
  • 2.3 g
  • < 1%
  • Protein
  • 0.7 g
  • 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 125 mg
  • 5%

Based on a 2,000 calorie diet

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Black-Eyed Pea Salad II

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