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Black-Eyed Pea and Jalapeno Salsa

SUBMITTED BY: Amy E.

"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."
PREP TIME  10 Min
READY IN  10 Min
SERVINGS & SCALING
Original recipe yield: 40 servings
    
About  scaling  and  conversions

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
  • 1/2 cup chopped celery
  • 1/2 cup chopped onion
  • 1/2 cup olive oil
  • salt and pepper to taste

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.
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Recipe Submitter:

Amy E.
Cooking Level: Intermediate
Home Town: Grand Forks, British Columbia, Canada
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NUTRITION INFORMATION

Servings Per Recipe: 40

Amount Per Serving

Calories: 36

  • Total Fat: 2.8g
  • Cholesterol: 0mg
  • Sodium: 125mg
  • Total Carbs: 2.3g
  •     Dietary Fiber: 0.7g
  • Protein: 0.7g

VIEW DETAILED NUTRITION

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