Zesty Black Eyed Pea Salsa Recipes

BLACK-EYED PEA SALSA

Black-Eyed Pea Salsa image

Colorful tomatoes, green pepper and red onion contrast nicely with black-eyed peas. -Lynn McAllister, Mt. Ulla, North Carolina

Provided by Taste of Home

Categories Appetizers

Time 10m

Yield 5 cups.

Number Of Ingredients 10

Ingredients

2 cans (15-1/2 ounces each) black-eyed peas, rinsed and drained
2 medium tomatoes, chopped
1 cup chopped green pepper
1/2 cup chopped red onion
4 green onions, sliced
1 garlic clove, minced
1 cup Italian salad dressing
1/4 cup sour cream
1/4 cup minced fresh parsley
Tortilla chips

Steps:

In a bowl, combine the first six ingredients. Combine the salad dressing, sour cream and parsley. Add to the pea mixture; toss to coat. Cover and refrigerate for at least 4 hours. Serve with tortilla chips.

Nutrition Facts : Calories 73 calories, Fat 5g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 250mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein.

ZESTY BLACK EYED PEA AND CORN SALSA RECIPE

Zesty Black Eyed Pea and Corn Salsa Recipe image

Zesty Black-Eyed Pea and Corn Salsa Recipe is a breeze to make and is bursting with fresh, vibrant flavors. A hearty and wholesome salsa that is perfect for party snacking. Bring out a bag of your favorite tortilla chips and watch it disappear.

Provided by Ruchi

Categories Appetizer

Time 15m

Number Of Ingredients 16

Ingredients

2 cups Black-eyed peas (boiled (lobia))
1½ cups Corn kernels (drained and washed)
2 small Tomatoes (diced)
1 small Red bell pepper (chopped)
1 small Onion (chopped)
3 tablespoons Fresh Cilantro leaves (chopped)
1 medium Avocado (peeled, pitted and cut into cubes)
¼ cup Olive oil
1½ teaspoons Honey (or Brown sugar for the vegan option)
2 teaspoons Garlic Salt (or freshly crushed garlic)
2 teaspoons Cumin seeds (crushed)
1 teaspoon Chili flakes ((adjust to taste))
2 tablespoon Fresh Lemon juice
½ tablespoon Vinegar
1 teaspoon Coarsely crushed black peppercorns ((adjust to taste))
Salt to taste

Steps:

In a medium serving bowl, combine all of the salsa ingredients.
Toss to combine. Cover and chill the salsa in the refrigerator for 30 minutes.
Meanwhile, in a separate bowl, whisk together all the dressing ingredients.
Adjust to taste. For more zing, add an extra teaspoon of lemon juice to the dressing. Feel free to play around with the ingredients until the flavors really pop.
Take the chilled salsa out from the refrigerator and pour the dressing over salsa. For best flavor, allow the salsa to marinate in the dressing for a while before serving. This will enhance the flavors.
Toss to coat evenly.
Bring out your favorite gluten-free chips/tortillas and enjoy.

Nutrition Facts : Calories 156 kcal, Carbohydrate 17 g, Protein 4 g, Fat 9 g, SaturatedFat 1 g, Sodium 520 mg, Fiber 5 g, Sugar 4 g, ServingSize 1 serving

ZESTY BLACK-EYED PEAS AND BLACK BEAN SALAD

Zesty Black-Eyed Peas and Black Bean Salad image

What a refreshing twist for the traditional Black-Eyed peas for New Years! This dish can be served in a number of ways; a wonderful zesty salad, a side dish that is wonderful with fish, pork, steak or chicken (blackened of course), or serve with corn chips as an appetizer. This is a wonderful dish to serve in the summer as...

Provided by Diane Atherton

Categories Vegetable Appetizers

Time 15m

Number Of Ingredients 16

Ingredients

1 tsp lime zest (i got this from 1 large lime)
1/2 c fresh lime juice (i used 2 large limes, 4 small will work if you don't have large)
1/4 c olive oil, extra virgin
1/2 tsp sea salt
1 tsp chili powder
1/2 tsp cumin
1 tsp brown sugar (can use splenda brown sugar if desired)
1 (15-ounce) can black-eyed peas, rinsed and drained
1 (15.5-ounde) can black bean, rinsed and drained
1 1/2 c fresh yellow corn (or frozen)
1 medium green bell pepper, diced
1 medium jalapeno pepper, seeded and diced (always wear gloves when working with hot peppers)
2 to 3 green onions, sliced (both green and white parts)
1/4 c fresh cilantro, chopped
sliced avocado and lime for garnish
additional cilantro for ganish

Steps:

1. Whisk together first 7 ingredients; set aside.
2. Combine peas, beans, corn, both peppers, onions and cilantro in bowl; pour liquid mixture over bean mixture. Toss to combine.
3. Refrigerate several hours or over night before serving.
4. Serve on lettice leaves and garnish with slices of avocado, limes and sprigs of cilantro. Or as a side dish with blacken fish, chicken, steak or pork. Or serve with corn chips as a nice snack or appetizer. Enjoy

ZESTY BLACK-EYED PEA SALSA

Zesty Black-Eyed Pea Salsa image

"Whenever there's a family gathering, my sister-in-law brings this zesty bean dip, and it's a big hit," report Pamela Smith of Flushing, New York. "Since it keeps well in the refrigerator, it's great to have on hand for unexpected guests."

Provided by Taste of Home

Categories Appetizers

Time 15m

Yield 6 cups.

Number Of Ingredients 13

Ingredients

1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (7 ounces) white or shoepeg corn, drained
1-1/3 cups mild salsa
1 cup medium salsa
3/4 cup chopped green pepper
1/2 cup chopped green onions
1 can (4-1/4 ounces) chopped ripe olives, drained
1 jalapeno pepper, seeded and chopped
1 envelope Italian salad dressing mix
1 teaspoon ground cumin
1 teaspoon garlic powder
Tortilla chips

Steps:

In a large bowl, combine the first 12 ingredients. Serve with tortilla chips.,

Nutrition Facts : Calories 49 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 298mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

BLACK-EYED PEAS SALSA

Black-Eyed Peas Salsa image

I got this recipe from my sister in-law when my niece graduated from college. It was a big hit at her party.

Provided by Chef Eileen

Categories Sauces

Time 15m

Yield 20-30 serving(s)

Number Of Ingredients 10

Ingredients

2 (15 ounce) cans black-eyed peas, drained and rinsed
2 (15 ounce) cans white shoepeg corn, drained
1 (10 ounce) can diced rotel
12 green onions (chopped)
1 bell pepper (seeded and chopped)
1 jalapeno pepper (seeded and chopped)
1 diced tomato
1 tablespoon minced garlic
1 (14 ounce) bottle zesty Italian dressing
salt and pepper

Steps:

Combine all ingredients in large bowl,mix well.
Chill and serve with Frito Scoops or your favorite chips.

Nutrition Facts : Calories 134.9, Fat 6.2, SaturatedFat 1, Sodium 515.2, Carbohydrate 18.4, Fiber 2.8, Sugar 2, Protein 3.7

BLACK-EYED PEA SALSA / RELISH

Black-Eyed Pea Salsa / Relish image

Call it a relish....call it a dip....call it a salsa...or call it a side dish...I call it delicious! A friend of mine got this recipe from "The Pioneer Woman cooks" website, but I've changed a few things and added some of my own stuff. Even if you don't like Black-Eyed Peas, you'll like this! Even my little girl gobbles it up when I make it.

Provided by NutterButter

Categories Beans

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 15

Ingredients

1/3 cup olive oil
1/3 cup white vinegar
1 teaspoon brown mustard
2 1/2 tablespoons sugar
1 teaspoon celery seed
1 teaspoon salt
1/4 teaspoon ground pepper (fresh is best)
4 stalks celery, finely chopped (leaves and bottom cut off)
3 green onions, sliced
1 red bell pepper, seeded and chopped
1 cucumber, peeled, seeded, and chopped
1 jalapeno (optional)
cilantro, chopped (to taste)
2 (12 ounce) cans black-eyed peas, drained and rinsed
8 ounces canned white corn, drained and rinsed

Steps:

1. In a large bowl (because this makes a lot!), combine oil, vinegar, mustard, sugar, celery seed, salt, and pepper. Mix until well combined.
2. Add celery, green onions, bell pepper, cucumber, jalapeno, and cilantro. Mix into dressing until well covered.
3. Add the corn and peas (make sure the cans are drained and rinsed). Mix well.
4. Cover and refrigerate for at least an hour, but it tastes better if you let it sit a little longer.
I will use this as a topping for grilled chicken, or you can eat it like a dip (by serving it with corn-chips). I've even added twisty pasta to it and made it into a pasta salad. Enjoy!

Nutrition Facts : Calories 269.2, Fat 13.3, SaturatedFat 1.9, Sodium 757.8, Carbohydrate 32.6, Fiber 6.1, Sugar 8.8, Protein 7.5

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