Here’s a great recipe to make now that warm sunny days are finally arriving. It’ll still be a while before all the snow melts away where I live, but at least the sun is shining brightly this morning. And isn’t there just something so uplifting about a sunny day?
If you’ve never tried it before, black-eyed pea salsa may sound a little strange. It really is delicious! And this coming from a girl who really doesn’t care much for black-eyed peas unless they’re fresh, and this recipe calls for canned.
This recipe comes from Cooking Light, so you know it’s also healthy, another bonus. They refer to it as a “salad” but since it’s meant to be eaten with tortilla or pita chips it kinda seems more like a salsa, wouldn’t you say? So that’s what I’m gonna call it! I also made just a few tiny changes to the original recipe.
I hope you give this a try and enjoy it! Until next time, happy cooking
Black_Eyed Pea Salsa
- 1/2 tsp sea salt
- 1 garlic clove, minced
- 1/4 cup rice wine vinegar (regular white vinegar works fine too)
- 2 Tb olive oil
- 1 tsp cumin
- 3 cups chopped tomato
- 1/2 cup finely chopped red onion
- 2 Tb fresh cilantro
- 1 (15-ounce) can black-eyed peas, drained and rinsed
- 1 jalapeno pepper, minced
- pita or tortilla chips
Whisk together the first 5 ingredients (salt thru cumin). Stir in remaining ingredients. Serve with pita or tortilla chips.
I’m sharing this recipe with: