A fun twist on the southern tradition of eating black-eyed-peas for the new year. Lots of fresh ingredients make this chunky salsa very tasty. Taken from the Dallas Morning News during Dec 2007.

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Name: Black Eyed Pea Salsa
Prep time: 20 min
Total time: 20 min
Yield: 8
Cuisine: Tex Mex
Ingredients: 1 cup frozen yellow corn kernels; 1 can black-eyed peas; 2 cloves fresh garlic; 1 cup loosely packed fresh cilantro leaves; 1 Juice from 1/2 fresh lime; 1 can Mexican-style stewed tomatoes or Green Chili Rotel; 1 Tortilla chips for serving

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INGREDIENTS

1 cup frozen yellow corn kernels
1 can black-eyed peas
2 cloves fresh garlic
1 cup loosely packed fresh cilantro leaves
1 Juice from 1/2 fresh lime
1 can Mexican-style stewed tomatoes or Green Chili Rotel
1 Tortilla chips for serving

Servings

INSTRUCTIONS

Peel the garlic. Turn on a blender or food processor and drop the garlic onto the moving blade. Process until finely chopped. Add the cilantro and pulse to chop fine. Squeeze the juice from the lime half into the blender. Add the tomatoes and pulse two or three times. Do not overprocess. Pour the mixture over the peas and corn in the mixing bowl.

Rinse and thinly slice the scallions (use enough white and tender green tops to make 1/2 cup), add to the bowl and stir well to mix. Transfer the salsa to a serving bowl and serve with tortilla chips if desired. Or cover and refrigerate until ready to serve. Keeps refrigerated up to 3 days. Makes 3 cups.

PER TABLESPOON: Calories 7 (4% fat) Trace fat (no sat) No cholesterol Sodium 42 mg Trace fiber Carbohydrates 1 g Trace protein

NOTES

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Black Eyed Pea Salsa

1  cup frozen yellow corn kernels  
 1  can black-eyed peas  
 2  cloves fresh garlic  
 1  cup loosely packed fresh cilantro leaves  
 1   Juice from 1/2 fresh lime  
 1  can Mexican-style stewed tomatoes or Green Chili Rotel 
 1   Tortilla chips for serving

Place the frozen corn in a colander. Add the peas and rinse both well with cool water until the corn begins to thaw. Drain well. Shake well to remove excess water, and place the peas and corn in a 2-quart mixing bowl. 
Peel the garlic. Turn on a blender or food processor and drop the garlic onto the moving blade. Process until finely chopped. Add the cilantro and pulse to chop fine. Squeeze the juice from the lime half into the blender. Add the tomatoes and pulse two or three times. Do not overprocess. Pour the mixture over the peas and corn in the mixing bowl. 
Rinse and thinly slice the scallions (use enough white and tender green tops to make 1/2 cup), add to the bowl and stir well to mix. Transfer the salsa to a serving bowl and serve with tortilla chips if desired. Or cover and refrigerate until ready to serve. Keeps refrigerated up to 3 days. Makes 3 cups.

PER TABLESPOON: Calories 7 (4% fat) Trace fat (no sat) No cholesterol Sodium 42 mg Trace fiber Carbohydrates 1 g Trace protein

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Nutrition

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Serving Size: 1 Serving (1g)
Recipe Makes: 8

Calories: 2
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0.2mg		0 %
Potassium 5mg		0 %
Total Carbohydrate 0.4g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0.4g
Protein 0.1g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2

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