Zesty Black-Eyed Pea Salsa Recipe

5 4 3
Zesty Black-Eyed Pea Salsa Recipe
Zesty Black-Eyed Pea Salsa Recipe photo by Taste of Home
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Zesty Black-Eyed Pea Salsa Recipe

Read Reviews
5 4 3
Publisher Photo
"Whenever there's a family gathering, my sister-in-law brings this zesty bean dip, and it's a big hit," report Pamela Smith of Flushing, New York. "Since it keeps well in the refrigerator, it's great to have on hand for unexpected guests."
MAKES:
24 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
24 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (7 ounces) white or shoepeg corn, drained
  • 1-1/3 cups mild salsa
  • 1 cup medium salsa
  • 3/4 cup chopped green pepper
  • 1/2 cup chopped green onions
  • 1 can (4-1/4 ounces) chopped ripe olives, drained
  • 1 jalapeno pepper, seeded and chopped
  • 1 envelope Italian salad dressing mix
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • Tortilla chips

Directions

In a large bowl, combine the first 12 ingredients. Serve with tortilla chips. Yield: 6 cups.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Black-Eyed Pea Salsa in Light & Tasty February/March 2004, p59

Nutritional Facts

1/4 cup: 49 calories, 0 fat (0 saturated fat), 0 cholesterol, 298mg sodium, 9g carbohydrate (2g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch.

  • 1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (7 ounces) white or shoepeg corn, drained
  • 1-1/3 cups mild salsa
  • 1 cup medium salsa
  • 3/4 cup chopped green pepper
  • 1/2 cup chopped green onions
  • 1 can (4-1/4 ounces) chopped ripe olives, drained
  • 1 jalapeno pepper, seeded and chopped
  • 1 envelope Italian salad dressing mix
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • Tortilla chips
  1. In a large bowl, combine the first 12 ingredients. Serve with tortilla chips. Yield: 6 cups.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Black-Eyed Pea Salsa in Light & Tasty February/March 2004, p59

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Reviews forZesty Black-Eyed Pea Salsa

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MY REVIEW
msalicia User ID: 7115141 56422
Reviewed Jun. 8, 2013

"This was a hit, as it was delicious! omitted the green onions (as the salsa was seasoned well) and green pepper; and everybody was asking for the recipe."

MY REVIEW
windsong77077 User ID: 1413946 131088
Reviewed Dec. 14, 2010

"Excellent. I also added med. salsa in place of the mild salsa and jalapeno. Increased cumin to 1 1/2 teaspoons. Chilled well and served with the chips that are like little cups. Not one speck left Have used shoepeg and regular yellow corn. No taste difference."

MY REVIEW
joedebfry User ID: 265172 90658
Reviewed Apr. 16, 2010

"I've made this salsa repeatedly. Everyone loves it! Instead of mild salsa, medium salsa and jalapeno, I use all medium salsa, but that's just a spice preference. I'll sometimes substitute frozen yellow corn rather than shoepeg corn. Its a lot cheaper and to me it tastes just as good."

MY REVIEW
SheeraClaus User ID: 147752 134982
Reviewed Mar. 8, 2009

"Big hit at my annual Mardi Gras party! None left!"

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