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Zesty Black-Eyed Pea Salsa

5 | 2 Reviews
Total Time:Prep/Total Time: 15 min.

By Taste Of Home Editorial Team

Recipe by Pamela Smith, Flushing, New York

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 20, 2022

"Whenever there's a family gathering, my sister-in-law brings this zesty bean dip, and it's a big hit," report Pamela Smith of Flushing, New York. "Since it keeps well in the refrigerator, it's great to have on hand for unexpected guests."

Peppers (Hot)

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
TEST KITCHEN APPROVED

Zesty Black-Eyed Pea Salsa

5 | 2 Reviews Add your review
Yield:6 cups
Prep:15 min
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Ingredients

  • 1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (7 ounces) white or shoepeg corn, drained
  • 1-1/3 cups mild salsa
  • 1 cup medium salsa
  • 3/4 cup chopped green pepper
  • 1/2 cup chopped green onions
  • 1 can (4-1/4 ounces) chopped ripe olives, drained
  • 1 jalapeno pepper, seeded and chopped
  • 1 envelope Italian salad dressing mix
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • Tortilla chips
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Directions

  1. In a large bowl, combine the first 12 ingredients. Serve with tortilla chips.

Nutrition Facts

1/4 cup: 49 calories, 0 fat (0 saturated fat), 0 cholesterol, 298mg sodium, 9g carbohydrate (2g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch.
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