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 Tropical Salsa
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!
I often make salsa - but never made a black bean version before. This is something I must try!
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I hope you do! It’s different…light & fresh. 🙂
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