Black-Eyed Pea Salsa

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:



Filed under Appetizers, Beans, Vegetarian

2 responses to “Black-Eyed Pea Salsa

  1. Diane

    This is absolutely delicious! I make this for a get together and lots of people requested the recipe.

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