Zesty Black-Eyed Pea Salsa

Name: Zesty Black-Eyed Pea Salsa
Prep time: 15 min
Total time: 15 min
Yield: 6 cups.
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

"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."

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.

Editor's Note

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition 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.

Originally published as Black-Eyed Pea Salsa in Light & Tasty February/March 2004

Reviews

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Average Rating:

msalicia

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.
windsong77077

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.
joedebfry

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.
SheeraClaus

Mar 8, 2009

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