Black Eye Pea Salsa
This is an absolute MUST on many levels of YUM. This dish is fantastic if you are hosting a party, attending a party and for meal prep weeks that you are preparing tacos, fish or chicken. A very versatile dish for you to be creative by adding some of your favorite beans, peas, fruits and vegetables. Remember to keep the base ingredients of cilantro, lime, legume, and fruit. Here is the recipe for the salsa pictured.
Black Eye Pea Salsa
Servings: 8
Ingredients
Ingredients
- 1 bunch cilantro rinse, dry and put leaves in a cup to chop
- 1 15oz can black eye peas I prefer organic when available
- 1 15oz can of black beans I prefer organic when available
- 1 red bell pepper diced
- 1 orange bell pepper diced
- 1-2 mango diced
- 5 roma tomatoes diced can substitute with can fire roasted tomatoes or rotel tomatoes
- 1 cup red cabbage chopped
- 1 cup fire roasted corn substitute with white shoepeg corn, fresh corn off the cob. In this recipe I used frozen, Fire Roasted corn from Trader Joes
- 1 jalapeno diced Remember the seeds are where the heat is when dicing your jalapeno
- 1-2 lime juice freshly squeezed
- salt and pepper to taste
- garnish with sliced avocado
Instructions
Instructions
- Open all items in a can, rinse and let drain.
- Rinse cilantro thoroughly and pat dry. I prefer to pick the cilantro leaves off the stem and put into a cup, using my cooking shears to chop my cilantro.
- Start dicing your bell peppers, tomatoes, jalapeno, mango, and cabbage.
- Combine all ingredients and stir.
- Garnish with thin slices of avocado
- Serve with tortilla chips, over rice, with your taco, garnish your chicken or fish dishes. So easy to spice up any dish.
Notes
Click here to see how to cut, dice a mango and how to thinly slice an avocado.
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