Black-Eyed Pea Salsa

This unusual chunky black-eyed pea salsa is a delicious medley of flavors and textures, with the soft and earthy black-eyed peas combined with tangy tomatoes, sweet crunchy corn, black olives and a blend of fresh herbs and spices. Try it with nacho chips or alongside fresh cooked homemade cornbread for a unique and tasty summer meal.

Black-Eyed Pea Salsa

Recipe by Lisa Turner Cuisine: Mexican Published on August 16, 2010 Unique chunky salsa with earthy black-eyed peas, tangy tomatoes, sweet corn, fresh herbs and spices — a delicious medley of flavors for serving with nacho chips Print this recipe Ingredients: 1 cup dried black-eyed peas (3 cups cooked or 2 14 oz cans) 1 small red onion, finely chopped 1 clove garlic, crushed 2 jalapeños, seeded and finely chopped 1 medium tomato, seeded and finely chopped 2/3 cup cooked corn 1/2 cup marinated sun-dried tomatoes, finely chopped 1/2 cup black olives, chopped 1/2 cup fresh parsley, chopped juice from 3 limes (1/3 cup) 1 tablespoon red wine vinegar 1 tablespoon balsamic vinegar 1 teaspoon olive oil 1 teaspoon ground cumin pinch of chat masala (optional) pinch of cayenne 1/2 teaspoon sea salt fresh cracked black pepper to taste Instructions: Rinse the black-eyed peas and soak for 6 hours or overnight in several inches of water. Drain and rinse, then transfer to a medium saucepan and cover with several inches of fresh water. Bring to a boil, reduce heat to low, cover, and simmer for 45 minutes to 1 hour or until the beas are soft. Drain and transfer to a large mixing bowl. Combine the other ingredients with the black-eyed peas and gently mash a portion of the salsa with a potato masher or fork. Taste for seasoning. Serve with nacho chips or toasted pita wedges, or refrigerate and serve within 1 to 2 days. Makes 3 cups

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

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