Black-Eyed Pea and Tomato Salsa

Photo: Joseph De Leo; Styling: Thom Driver

Adding the inner veins and seeds from the chile will increase the heat in this salsa.

Yield: 8 servings (serving size: about 1/3 cup)
Total:
Recipe from Cooking Light

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Recipe Time

Total: 20 Minutes

Nutritional Information

Amount per serving
  • Calories: 35
  • Fat: 0.3g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.1g
  • Protein: 1.9g
  • Carbohydrate: 6.6g
  • Fiber: 1.5g
  • Cholesterol: 0.0mg
  • Iron: 0.4mg
  • Sodium: 139mg
  • Calcium: 11mg

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

Preparation

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