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Black-Eyed Pea and Tomato Salsa

Photo: Joseph De Leo; Styling: Thom Driver
Total time 20 mins
Yield 8 servings (serving size: about 1/3 cup)
Adding the inner veins and seeds from the chile will increase the heat in this salsa.

Ingredients

  • 1 cup chopped tomatoes
  • 1/4 cup prechopped red onion
  • 3 tablespoons chopped poblano chile
  • 2 tablespoons chopped fresh cilantro
  • 2 1/2 tablespoons fresh lime juice
  • 1/4 teaspoon minced fresh garlic
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground cumin
  • 1/8 teaspoon freshly ground black pepper
  • 1 (15.8-ounce) can black-eyed peas, rinsed and drained

Nutrition Information

  • calories 35
  • fat 0.3 g
  • satfat 0.1 g
  • monofat 0.0 g
  • polyfat 0.1 g
  • protein 1.9 g
  • carbohydrate 6.6 g
  • fiber 1.5 g
  • cholesterol 0.0 mg
  • iron 0.4 mg
  • sodium 139 mg
  • calcium 11 mg

How to Make It

  1. Place all ingredients in a large bowl, and toss to combine.