Super Easy and Spicy Black Eyed Pea and Corn Salsa

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Jessica 0

"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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20 m servings 203 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 203 kcal
  • 10%
  • Fat:
  • 1.8 g
  • 3%
  • Carbs:
  • 43g
  • 14%
  • Protein:
  • 8.3 g
  • 17%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 894 mg
  • 36%

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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  1. Stir black-eyed peas, corn, and diced tomatoes with green chile peppers together in a saucepan over medium heat; cook until warm, about 5 minutes. Stir sugar, cumin, and curry powder into the peas mixture; continue cooking until until some of the liquid evaporates, about 5 minutes more.



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!

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