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Black-Eyed Pea Salsa Recipe

Black-Eyed Pea Salsa Recipe photo by Taste of Home

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"Whenever there's a family gathering, my sister-in-law brings this zesty bean dip, and it's a big hit," report Pamela Smith of Flushing, New York. "Since it keeps well in the refrigerator, it's great to have on hand for unexpected guests."

This recipe is:

Healthy

Quick

Diabetic Friendly

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Black-Eyed Pea Salsa Recipe

Prep/Total Time: 15 min.

Yield: 24 Servings

15 15

Ingredients

1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (7 ounces) white or shoepeg corn, drained
1-1/3 cups mild salsa
1 cup medium salsa
3/4 cup chopped green pepper
1/2 cup chopped green onions
1 can (4-1/4 ounces) chopped ripe olives, drained
1 jalapeno pepper, seeded and chopped
1 envelope Italian salad dressing mix
1 teaspoon ground cumin
1 teaspoon garlic powder
Tortilla chips

Directions

In a large bowl, combine the first 12 ingredients. Serve with tortilla chips. Yield: 6 cups.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Originally published as Black-Eyed Pea Salsa in Light & Tasty February/March 2004, p59

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

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Reviews for Black-Eyed Pea Salsa

Black-Eyed Pea Salsa

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Reviewed on Jun. 08, 2013 by msalicia

This was a hit, as it was delicious! omitted the green onions (as the salsa was seasoned well) and green pepper; and everybody was asking for the recipe.

Reviewed on Dec. 14, 2010 by windsong77077

Excellent. I also added med. salsa in place of the mild salsa and jalapeno. Increased cumin to 1 1/2 teaspoons. Chilled well and served with the chips that are like little cups. Not one speck left Have used shoepeg and regular yellow corn. No taste difference.

Reviewed on Apr. 16, 2010 by joedebfry

I've made this salsa repeatedly. Everyone loves it! Instead of mild salsa, medium salsa and jalapeno, I use all medium salsa, but that's just a spice preference. I'll sometimes substitute frozen yellow corn rather than shoepeg corn. Its a lot cheaper and to me it tastes just as good.

Reviewed on Mar. 08, 2009 by SheeraClaus

Big hit at my annual Mardi Gras party! None left!