Black Eyed Pea Salsa
Black Eyed Pea Salsa makes a delicious dip, salad, or side. It is also good on tacos, burgers, and wraps. It's full of flavor, easy to make, and healthy!
Servings 4 cups
Calories 478kcal
Ingredients
- 15- ounce can black-eyed peas with or without jalapenos
- 15- ounce can shoepeg or whole kernel corn
- 2 medium green onions sliced thinly
- 1 pint cherry tomatoes quartered, or grape tomatoes
- 1 bunch fresh cilantro chopped. I used about 1/2 cup. Adjust to your liking.
- ¼ teaspoon black pepper
- salt I didn't think it needed salt, especially when serving with salty chips.
- ½ tablespoon garlic clove
- ⅓ cup apple cider vinegar
- ¼ cup olive oil
- ¼ cup granulated sugar you can use a sugar substitute, adjust amount to your liking
Instructions
- In a microwave-safe bowl, stir together vinegar, oil, and sugar.
- Microwave 1 minute. Allow to cool.
- Drain peas and corn.
- Mix cooled sauce, peas, corn, onions, tomatoes, cilantro, garlic, and pepper together. Taste and adjust seasonings and add salt if desired.
- Refrigerate until ready to serve.
- Serve with pita chips, corn chips, or tortilla chips.
- Keeps 2 days in the refrigerator in an airtight container.
Nutrition
Calories: 478kcal | Carbohydrates: 78g | Protein: 13g | Fat: 16g | Saturated Fat: 2g | Sodium: 11mg | Potassium: 872mg | Fiber: 12g | Sugar: 40g | Vitamin A: 301IU | Vitamin C: 18mg | Calcium: 46mg | Iron: 4mg
