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Basic Black-Eyed Pea Salsa Recipe

Basic Black-Eyed Pea Salsa Recipe

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.
TOTAL TIME: Prep/Total Time: 25 min. YIELD:24 servings

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 Italian salad dressing

Directions

  • 1. 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: 74 calories, 4g fat (0g saturated fat), 0mg cholesterol, 208mg sodium, 9g carbohydrate (2g sugars, 1g fiber), 2g protein Diabetic Exchanges: 0 starch, 0 fat.

Reviews for Basic Black-Eyed Pea Salsa

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MY REVIEW
dixistix 158177
Reviewed Aug. 15, 2012

"This is one of my favorite standby's for summer. So light and refreshing. Sometimes I'll add in an avocado or two. Yummy!"

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Wine Pairings

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.