Black-Eyed Pea and Jalapeno Salsa recipe

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Ingredients

1 (15.5 ounce) can black-eyed peas
1 cup chopped pickled jalapeno peppers
1 (4 ounce) jar pimento peppers, drained and chopped
1 (8 ounce) jar mushrooms, drained and diced
½ cup chopped celery
½ cup chopped onion
½ cup olive oil
salt and pepper to taste

Nutrition Info

36.3 calories
carbohydrate: 2.3 g
cholesterol: : -
fat: 2.8 g
fiber: 0.7 g
protein: 0.7 g
saturatedFat: 0.4 g
servingSize: -
sodium: 115.1 mg
sugar: 0.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Mix the black-eyed peas, jalapeno peppers, pimentos, mushrooms, celery, onion, and olive oil together in a bowl. Season to taste with salt and pepper.

Recipe Yield

40 servings

Recipe Note

This is a quick and flavorful salsa, one of the few ways I can think of to use black-eyed peas. Serve it with tortilla chips or pita crisps to make a zesty appetizer.

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