BLACK EYED PEA SALSA RECIPE RECIPES

Name: Black-Eyed Pea Salsa
Prep time: 10 min
Total time: 10 min
Yield: 5 cups.
Ingredients: 2 cans (15-1/2 ounces each) black-eyed peas, rinsed and drained; 2 medium tomatoes, chopped; 1 cup chopped green pepper; 1/2 cup chopped red onion; 4 green onions, sliced; 1 garlic clove, minced; 1 cup Italian salad dressing; 1/4 cup sour cream; 1/4 cup minced fresh parsley; Tortilla chips

BLACK-EYED PEA SALSA RECIPE: HOW TO MAKE IT

Black-Eyed Pea Salsa Recipe: How to Make It image

Colorful tomatoes, green pepper and red onion contrast nicely with black-eyed peas. —Lynn McAllister, Mt. Ulla, North Carolina

Provided by Taste of Home

Categories Appetizers

Total Time 10 minutes

Prep Time 10 minutes

Cook Time 0 minutes

Yield 5 cups.

Number Of Ingredients 10

Ingredients

2 cans (15-1/2 ounces each) black-eyed peas, rinsed and drained
2 medium tomatoes, chopped
1 cup chopped green pepper
1/2 cup chopped red onion
4 green onions, sliced
1 garlic clove, minced
1 cup Italian salad dressing
1/4 cup sour cream
1/4 cup minced fresh parsley
Tortilla chips

Steps:

In a bowl, combine the first six ingredients. Combine the salad dressing, sour cream and parsley. Add to the pea mixture; toss to coat. Cover and refrigerate for at least 4 hours. Serve with tortilla chips.

Nutrition Facts : Calories 73 calories, FatContent 5g fat (1g saturated fat), CholesterolContent 2mg cholesterol, SodiumContent 250mg sodium, CarbohydrateContent 5g carbohydrate (2g sugars, FiberContent 1g fiber), ProteinContent 2g protein.

VIBRANT BLACK-EYED PEA SALAD RECIPE: HOW TO MAKE IT

Vibrant Black-Eyed Pea Salad Recipe: How to Make It image

My black-eyed pea salad reminds me of a Southern cooking class my husband and I took while visiting Savannah, Georgia. People go nuts for it at picnics and potlucks. —Danielle Lee, Sewickley, Pennsylvania

Provided by Taste of Home

Categories Appetizers Lunch Side Dishes

Total Time 25 minutes

Prep Time 25 minutes

Cook Time 0 minutes

Yield 10 servings.

Number Of Ingredients 13

Ingredients

2 cans (15-1/2 ounces each) black-eyed peas, rinsed and drained
2 cups grape tomatoes, halved
1 each small green, yellow and red peppers, finely chopped
1 small red onion, chopped
1 celery rib, chopped
2 tablespoons minced fresh basil
DRESSING:
1/4 cup red wine vinegar or balsamic vinegar
1 tablespoon stone-ground mustard
1 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 cup olive oil

Steps:

In a large bowl, combine peas, tomatoes, peppers, onion, celery and basil., For dressing, in a small bowl, whisk vinegar, mustard, oregano, salt and pepper. Gradually whisk in oil until blended. Drizzle over salad; toss to coat. Refrigerate, covered, at least 3 hours before serving.

Nutrition Facts : Calories 130 calories, FatContent 6g fat (1g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 319mg sodium, CarbohydrateContent 15g carbohydrate (3g sugars, FiberContent 3g fiber), ProteinContent 5g protein. Diabetic exchanges 1 starch

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