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.

This is my entry to My Legume Love Affair, a popular monthly event started by my dear friend Susan and hosted this time by Simona.

Black-Eyed Pea SalsaBlack-Eyed Pea Salsa
Recipe by
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

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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 jalapeƱos, 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

On the top of the reading stack: Pan by Knut Hamsun

8 comments:

MapMaster said...

I could eat this all day, every day.

Priya (Yallapantula) Mitharwal said...

Sounds amazing and I would eat it not just as salsa, but just as a side dish or snack, loving the pic :)

G.Pavani said...

healthy n delicious salsa

sally said...

Gotta love black-eyed peas! I’ve never thought to make a salsa with them though. I'll have to give it a try.

Rachel Cotterill said...

That sounds good! I've never thought of putting beans in salsa.

Jessica said...

I'm not a huge fan of black eyed peas by themselves, but this sounds delicious! Thanks for sharing. ;-D

jessyburke88@gmail.com

Simona said...

A very interesting combination of flavors for this appealing dish. Thanks for participating.

Patrick Del Rosario said...

This can be served as side dish, main dish or even for snacks. I can eat this all day long while working.