Recipe by Jessica
"I came up with this topping/side dish while trying to figure out how I could get the only two vegetables my husband eats into one dish. It's great over pan-fried fish, a healthy alternative to queso on enchiladas, and wonderful with brown rice. It's spicy and simple. Like our love!"
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1 (15 ounce) can
jalapeno black-eyed peas, drained
1 (14 ounce) can
whole kernel corn, drained
1 (10 ounce) can
diced tomatoes with green chile peppers (such as RO*TEL®)
light brown sugar
1 1/2 teaspoons
1 1/2 teaspoons
We have made this a couple of times. And had it New Year's Day. It was a great hit within our large family. My 18 year old son asked for it and everyone else loved it!
* Percent Daily Values are based on a 2,000 calorie diet.
Super Easy and Spicy Black Eyed Pea and Corn Salsa
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 17
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