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Basic Black-Eyed Pea Salsa

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.
  • Makes
    6 cups

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

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

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Reviews

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Average Rating:
  • Catherine10
    Jan 23, 2013

    No comment left

  • dixistix
    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!

  • beatlesgirl
    Jun 30, 2009

    No comment left