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Black-Eyed Pea Salsa

By: Pamela Smith

"'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.'"

Rate/Review | Read Reviews (19)

Prep Time:
15 Min

Ready In:
15 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 24 servings

Ingredients

1 (15.5 ounce) can black-eyed peas, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 (11 ounce) can white corn, drained
1 1/3 cups medium salsa
3/4 cup chopped green pepper
1/2 cup chopped green onions
1 (2.25 ounce) can 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 bowl, combine the first 12 ingredients. Serve with tortilla chips.

Footnotes

When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.
Nutritional Analysis: One serving (1/4 cup salsa, calculated without chips) equals 58 calories, trace fat (trace saturated fat), 0 cholesterol, 411 mg sodium, 11 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch.