Blackeye Pea Salsa

Southern Living Cooking School
Prep: 10 min., Chill: 2 hrs. This salsa makes about 12 to 15 appetizer servings or 6 to 8 servings as a side dish.
Makes 6 cups


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2 (15.8-oz.) cans blackeye peas, drained and rinsed*
1 (14.5-oz.) can Italian-style diced tomatoes, drained
1 (11-oz.) can sweet whole kernel corn, drained
1 (10-oz.) can diced tomatoes and green chilies, drained
3 green onions, chopped
1 medium jalapeño pepper, seeded and chopped
2 to 3 Tbsp. fresh lime juice
1/2 to 3/4 tsp. salt
Tortilla or corn chips


1. Stir together first 8 ingredients. Cover; chill at least 2 hours. Serve with chips.

*2 (15-oz.) cans black beans, drained and rinsed, may be substituted.

Created date

April 2007