Black-eyed pea-and-tomato salsa
14 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Vegetable cooking spray | ||
| 1 | cup | Chopped onion |
| ½ | cup | Chopped lean Canadian-style bacon |
| 2 | Cloves garlic; minced | |
| ¼ | teaspoon | Ground cumin |
| ¼ | teaspoon | Ground pepper |
| 15 | ounces | Black-eyed peas; (1 can) drained |
| 14½ | ounce | No-salt-added whole tomatoes, (1 can) undrained and chopped |
| ⅓ | cup | Minced fresh cilantro |
| 1 | tablespoon | Finely chopped fresh jalapeno pepper |
Directions
Coat a large nonstick skillet with cooking spray; place over medium heat until hot. Add onion and next 2 ingredients; saute 5 minutes. Stir in cumin and next 3 ingredients; bring to a boil.
Remove from heat; stir in remaining ingredients. Spoon into a bowl; cover and chill 1 to 8 hours.
Yield: 3-½ cups (serving size: ¼ cup).
Serve at room temperature with Italian bread or no-oil tortilla chips.
NOTES : Cal 162, Fat 4.6g, Carb 20.7g, Fib 4g, Pro 10.2g, Sod 144mg, CFF 25.3%.
Recipe by: Cooking Light, Nov/Dec 1994, page 118 Posted to Digest eat-lf.v097.n236 by Reggie Dwork <reggie@...> on Sep 18, 1997