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Black-Eyed Pea Salsa Recipe

Black-Eyed Pea Salsa Recipe photo by Taste of Home

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

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Black-Eyed Pea Salsa Recipe

Prep: 10 min. + chilling

Yield: 20 Servings

10 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

Directions

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. Yield: 5 cups.

Nutritional Facts 1 serving (1/4 cup) equals 73 calories, 5 g fat (1 g saturated fat), 2 mg cholesterol, 250 mg sodium, 5 g carbohydrate, 1 g fiber, 2 g protein.

Originally published as Black-Eyed Pea Salsa in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p187

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

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Black-Eyed Pea Salsa

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(1-1) of 1 reviews

Reviewed on Aug. 23, 2012 by Quilting-gal

Took this to a pot luck & everybody loved it! Followed recipe, except I didn't have parsley so I substituted 1/4 cup of minced cilantro & used a garlic press instead of mincing the garlic. Served it with Tostito lime chips. Recipe makes plenty, would cut in half if serving to my family of three. Next time might add diced avocado. This recipe is a pleasant surprise.