Basic Black-Eyed Pea Salsa

Name: Basic Black-Eyed Pea Salsa
Prep time: 25 min
Total time: 25 min
Yield: 6 cups.
Cuisine: Mexican Appetizers, Mexican Recipes, Mexican Vegetarian Recipes
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

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.

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.