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Black-Eyed Pea Salsa

 Black-Eyed Pea Salsa
Colorful tomatoes, green pepper and red onion contrast nicely with black-eyed peas. —Lynn McAllister, Mt. Ulla, North Carolina
20 ServingsPrep: 10 min. + chilling


  • 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


  • 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.
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