Black-Eyed Pea and Jalapeno Salsa

Black-Eyed Pea and Jalapeno Salsa

Made  times
Amy E. 1

"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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10 m servings 36 cals
Serving size has been adjusted!

Original recipe yields 40 servings



  • Calories:
  • 36 kcal
  • 2%
  • Fat:
  • 2.8 g
  • 4%
  • Carbs:
  • 2.3g
  • < 1%
  • Protein:
  • 0.7 g
  • 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 125 mg
  • 5%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  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.



Fabulous! I added about 1/2 a can of corn and reduced olive oil to reduce colories.

Yummy! I didn't have pickled jalapenos, so I used fresh jalapenos and some canned diced green chiles. I added a little garlic powder and white pepper. Cumin would be a good addition too. Thanks ...

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