Super Easy and Spicy Black Eyed Pea and Corn Salsa recipe

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Ingredients

1 (15 ounce) can jalapeno black-eyed peas, drained
1 (14 ounce) can whole kernel corn, drained
1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
2 tablespoons light brown sugar
1 ½ teaspoons ground cumin
1 ½ teaspoons curry powder

Nutrition Info

203 calories
carbohydrate: 43 g
cholesterol: : -
fat: 1.8 g
fiber: 6.4 g
protein: 8.3 g
saturatedFat: 0.4 g
servingSize: -
sodium: 894.5 mg
sugar: 9.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Stir black-eyed peas, corn, and diced tomatoes with green chile peppers together in a saucepan over medium heat, cook until warm, about 5 minutes. Stir sugar, cumin, and curry powder into the peas mixture, continue cooking until until some of the liquid evaporates, about 5 minutes more.

Recipe Yield

4 servings

Recipe Note

I came up with this topping/side dish while trying to figure out how I could get the only two vegetables my husband eats into one dish. It's great over pan-fried fish, a healthy alternative to queso on enchiladas, and wonderful with brown rice. It's spicy and simple. Like our love!

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