Black-eyed Pea Salsa

Happy 2012!  Nothing goes with a new year like fresh food.  If you are familiar with New Year’s food traditions, black-eyed peas are one of those we follow every year. While I usually like my Southern version, my husband helped come up with this spicy dish from a recipe we modified from Sunset magazine. I served it with tortilla chips for our New Year’s Eve / Auburn game get together.  It took me 20 minutes to get it ready to serve so it’s a great if you need something in a pinch.  It obviously served as good luck since Auburn won the game!


2 cans black-eyed peas, drained and rinsed

1 & 1/2 cucumbers, peeled & diced

3 Roma tomatoes, diced

1/2 red onion, diced

1 small jalapeno pepper, diced

1/4 cup cilantro, chopped

1 lime, juiced

Garlic salt  &/or kosher salt to taste

Once you drain & rinse your beans, combine them with chopped vegetables and cilantro. Add lime juice and salt to taste. Toss and serve.


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Categories: Recipes


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