Black-Eyed Pea Salsa

This odd chunky black-eyed pea salsa is a delicious medley of flavors together with textures, with the soft together with earthy black-eyed peas combined with tangy tomatoes, sweetness crunchy corn, dark olives together with a blend of fresh herbs together with spices. Try it with nacho chips or amongst fresh cooked homemade cornbread for a unique together with tasty summertime meal.

Black-Eyed Pea Salsa

Recipe past times Lisa Turner Cuisine: Mexican Published on August 16, 2010 Unique chunky salsa with earthy black-eyed peas, tangy tomatoes, sweetness corn, fresh herbs together with spices — a delicious medley of flavors for serving with nacho chips Print this recipe Ingredients: 1 loving cup dried black-eyed peas (3 cups cooked or two xiv oz cans) 1 pocket-size cherry onion, finely chopped 1 clove garlic, crushed 2 jalapeños, seeded together with finely chopped 1 medium tomato, seeded together with finely chopped 2/3 loving cup cooked corn 1/2 loving cup marinated sun-dried tomatoes, finely chopped 1/2 loving cup dark olives, chopped 1/2 loving cup fresh parsley, chopped juice from iii limes (1/3 cup) 1 tablespoon cherry vino vinegar 1 tablespoon balsamic vinegar 1 teaspoon olive oil 1 teaspoon basis cumin pinch of chat masala (optional) pinch of cayenne 1/2 teaspoon body of body of water salt fresh cracked dark pepper to taste Instructions: Rinse the black-eyed peas together with soak for half dozen hours or overnight inwards several inches of water. Drain together with rinse, together with then transfer to a medium saucepan together with encompass with several inches of fresh water. Bring to a boil, trim back estrus to low, cover, together with simmer for 45 minutes to 1 hr or until the beas are soft. Drain together with transfer to a large mixing bowl. Combine the other ingredients with the black-eyed peas together with gently mash a part of the salsa with a murphy masher or fork. Taste for seasoning. Serve with nacho chips or toasted pita wedges, or refrigerate together with serve inside 1 to two days. Makes 3 cups

More black-eyed pea recipes from Lisa's vegetarian kitchen:
Black-Eyed Peas with Herbs together with Spices
Black-Eyed Peas with Fresh Dill
Curried Black-Eyed Peas

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