Black-Eyed Pea Salsa Recipe

Black-Eyed Pea Salsa Recipe photo by Taste of Home

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Peg Wilson of Elm Creek, Nebraska provides us with her version of “Texas Caviar” that provides for so many possibilities. It's as flavorful as it is colorful and works well alone or as an accompaniment.

This recipe is:

Quick

Diabetic Friendly

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Black-Eyed Pea Salsa Recipe

Prep/Total Time: 25 min.

Yield: 24 Servings

25 25

Ingredients

4 large tomatoes, seeded and chopped
1 package (16 ounces) frozen corn, thawed
1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
1/2 cup chopped green pepper
3 green onions, sliced
2 tablespoons minced fresh cilantro
1 cup Olive Garden Signature Italian Dressing

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Light & Creamy Italian Dressing

The salad dressing you love at Olive Garden is now available to use at home on salads, sandwiches, veggies and more!

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Directions

In a large bowl, combine the first six ingredients. Drizzle with dressing and toss to coat. Serve with a slotted spoon as a salad, with tortilla chips or over pork chops. Refrigerate leftovers. Yield: 6 cups.

Nutritional Facts 1/4 cup equals 74 calories, 4 g fat (trace saturated fat), 0 cholesterol, 208 mg sodium, 9 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

Originally published as Black-Eyed Pea Salsa in Simple & Delicious January/February 2007, p12