Black-Eyed Pea Salsa Recipe

Black-Eyed Pea Salsa Recipe
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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:

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  • 24 Servings
  • Prep/Total Time: 15 min.

Ingredients

  • 1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (11 ounces) 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.

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

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Reviews for Black-Eyed Pea Salsa (1)

Black-Eyed Pea Salsa Recipe

Black-Eyed Pea Salsa

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Reviewed on Mar. 08, 2009 by SheeraClaus

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

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