Taste of Home
Black-Eyed Pea Salsa
TOTAL TIME: Prep: 10 min. + chilling
YIELD: 5 cups.
Colorful tomatoes, green pepper and red onion contrast nicely with black-eyed peas. —Lynn McAllister, Mt. Ulla, North Carolina
Ingredients
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2 cans (15-1/2 ounces each) black-eyed peas, rinsed and drained
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2 medium tomatoes, chopped
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1 cup chopped green pepper
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1/2 cup chopped red onion
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4 green onions, sliced
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1 garlic clove, minced
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1 cup Italian salad dressing
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1/4 cup sour cream
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1/4 cup minced fresh parsley
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Tortilla chips
Directions
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1.
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.
Nutrition Facts
1/4 cup: 73 calories, 5g fat (1g saturated fat), 2mg cholesterol, 250mg sodium, 5g carbohydrate (2g sugars, 1g fiber), 2g protein.
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