Black-Eyed Pea and Jalapeno Salsa

2 Reviews

Prep: 10 min
Ready In: 10 min

“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.” - by Amy E.

Ingredients

1 (15.5 ounce) can black-eyed peas
1 cup chopped pickled jalapeno peppers
1 (4 ounce) jar pimento peppers, drained and chopped
1 (8 ounce) jar mushrooms, drained and diced
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup olive oil
salt and pepper to taste

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Metric US

Original recipe yields 40 servings

Directions

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.

Nutrition

Amount Per Serving (40 total)

Calories
36 cal
2%

Fat
2.8 g
4%

Carbs
2.3 g
< 1%

Based on a 2,000 calorie diet

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Reviews (2)

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Texas Cook

Jan. 8, 2010

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

CookinBug

Nov. 5, 2011

"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 :)..." See more"

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