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Black-Eyed Pea and Jalapeno Salsa

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."

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Prep Time:
10 Min
Ready In:
10 Min

Servings  (Help)

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Original Recipe Yield 40 servings
 

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 36 | Total Fat: 2.8g | Cholesterol: 0mg

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