RECIPES: Black-Eyed Pea & Corn Salsa

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Black-Eyed Pea & Corn Salsa

2 cans (15 – 16 oz.) black-eyed peas, rinsed and drained

1 can (15 – 16 oz.) white and yellow sweet corn, rinsed and drained

1 can (15 oz.) petite diced tomatoes, drained

1 small red bell pepper, finely diced

1-1 ½ jalapeño peppers, seeded and finely minced

¼-1/3 cup finely chopped fresh cilantro

¾ cup finely chopped red onion

2 garlic cloves, finely minced

1/3 cup red wine vinegar

3 tablespoons extra virgin olive oil

1 teaspoon kosher salt

¾ teaspoon black pepper

1½ teaspoon dried oregano

1¼ teaspoons ground cumin

 

Combine peas, corn, tomatoes, red and jalapeno peppers, cilantro, garlic and onion in large bowl. Whisk together remaining ingredients and pour over vegetables, stirring to combine and coat. Refrigerate a couple hours before serving. Enjoy with whole-grain crackers or tortilla corn chips.

Makes about 6 cups. Recipe created by Kim Galeaz, RD CD.