Black-Eyed Pea Salsa is a black-eyed pea lovers’ dream come true. This quick and easy recipe takes less than 10 minutes to put together. Cover and chill for a couple of hours. Serve with tortilla or pita chips.
Salsa is so easy to make at home. Open a couple of cans, chop some fresh veggies and you’ve got homemade salsa. This recipe is as easy and delicious as my black bean salsa recipe.
Black-Eyed Peas
If you’re southern, you know that black-eyed peas are eaten on New Year’s Day to ensure a year of luck and prosperity. I’m thinking someone forgot to eat their peas on the first day of 2020. Just sayin’
Growing up with a huge garden, the Cream 40 or Say Dandy was my favorite peas. I tolerated Black-Eyed Peas – cooked until tender with big ole hunks of ham hocks, topped with chopped onions and served with a side of cornbread.
As I got older, I found that I actually like these little peas (part of the cowpea family).
Black-Eyed Pea Salsa Ingredients At A Glance
You can find the entire recipe card down below but here’s a glance at what you’ll need for this recipe:
- Black-Eyed Peas (2 cans)
- Roasted Red Bell Peppers
- Red Onion
- Olive Oil
- Cilantro (optional – if you hate it, leave it out)
- Garlic
- White Wine Vinegar
- Cumin
- Mustard
- Salt
Combine all the ingredients in a medium-sized bowl. Refrigerate for several hours or overnight. Serve with tortilla or pita chips.
Note: I use canned peas for this recipe because of the convenience and the firmness of the peas. You can definitely make these with peas that have been cooked. Just make sure the peas are firm and not overcooked and mushy. They need to hold their shape in this salsa.
You May Also Like These Recipes
- Loaded Nachos
- Best Air Fryer Recipes
- Best Game Day Recipes
- No-Fail Roasted Chicken
- Slow-Cooker Blacked-Eyed Peas
- Grilled Mexican Street Corn
Black-Eyed Pea Salsa
Black-Eyed Pea Salsa is packed with flavor and easy to put together. Chill and serve with tortilla chips or pita chips.
Ingredients
- 2 (15 oz) cans black-eyed peas, drained
- 1/2 cup roasted red bell pepper, drained and finely chopped
- 1/2 cup diced red onion
- 1/4 cup olive oil
- 1/2 cup chopped cilantro
- 2 garlic cloves, minced
- 2 Tablespoons white wine vinegar
- 1 tsp. ground cumin
- 2 tsp. prepared mustard
- 1/2 tsp. salt
Instructions
- Combine all ingredients in a medium-sized bowl and stir well.
- Chill for at least 30 minutes or overnight. Serve with tortilla or pita chips.
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 66Total Fat 5gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 0mgSodium 108mgCarbohydrates 5gFiber 1gSugar 1gProtein 1g
