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Black-Eyed Pea & Black Bean Tropical Salsa

I’m always up for a refreshing salsa that’s a little different. This mixture is quite addicting and it’s low in fat & calories, also high in fiber. It holds over great in the refrigerator so it’s perfect to make the day before! Served with chips, or topped on tacos or scrambled eggs….anything you like to add a bit fresh zip. If you place this out at a party – it will be gone ..quickly. So, as usual, I double the batch to keep some for my own family.

Black-eyed Pea Salsa

Black-eyed Pea Salsa

Black-eyed Peas 1024X1024 007

Black-Eyed Pea Tropical Salsa

  • Servings: 3 cups
  • Time: 20 minutes
  • Difficulty: Easy
  • Print

Ingredients:

  • 15 oz can black-eyes peas, drained & rinsed
  • 15 oz can black beans, drained & rinsed
  • 1 can corn, drained
  • 2 fresh tomatoes, diced
  • 1/4 cup finely chopped jalapeño, seeds & pith removed
  • ½ cup finely chopped green onion
  • ½ cup chopped fresh cilantro
  • ½ cup chopped red pepper
  • ½ cup pineapple or mango, diced
  • 1 avocado diced
  • 1 lime, juiced
  • 2 tablespoons rice wine vinegar
  • 2 teaspoons sugar
  • 1 teaspoon cumin
  • Salt & pepper to taste

Directions:

  • Mix all – stirring gently. Taste for a balance of sweet, salt, spice, and tang. I usually add another squeeze of lime juice and a dash of sugar for my family’s taste.
  • Enjoy!  

 

 

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