Place eight cups of water in a large stockpot and bring to a boil. Sort and rinse the black eyed peas. Place them in the boiling water, boil for 2-3 minutes then reduce the heat and simmer for 45-60 minuets or until the peas are tender.
Remove the seeds and white pith from the peppers, dice them and place in a large mixing bowl. Remove the seeds from the Roma tomatoes, dice them and add to the bowl. Dice the purple onion and stir them into the pepper mixture. Remove the stems from the cilantro leaves, chop them and stir them into the pepper mixture.
Drain the cooked peas and let them cool before mixing into the vegetables.
Measure the olive oil in a liquid measuring cup, add the lime juice, cumin, and freshly ground salt and pepper. Stir well to combine.
Combine the cooled peas with the pepper mixture, add the dressing and stir to combine. Adjust the seasoning with any additional salt and pepper then cover and refrigerate for 3-4 hours before serving. Serve with pita or corn chips.
Note:
Recipe courtesy of Liz Gary. For information about free local community cooking classes and special events visit www.newoptionsfoodgroup.com
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Black Eyed Pea Salsa
Ingredients:
1 pound Black Eyed Peas
8 cup spring water
2 jalapeños, diced
1 large red bell pepper, diced
1 large yellow bell pepper, diced
1 small purple onion, diced
4 roma tomatoes, diced
1 bunch bunch cilantro, stems removed
Juice of 4 limes
1/3 cup olive oil
1 tablespoon cumin
Freshly ground sea salt and pepper to taste
1 package pita or corn chip
Directions:
Place eight cups of water in a large stockpot and bring to a boil. Sort and rinse the black eyed peas. Place them in the boiling water, boil for 2-3 minutes then reduce the heat and simmer for 45-60 minuets or until the peas are tender.
Remove the seeds and white pith from the peppers, dice them and place in a large mixing bowl. Remove the seeds from the Roma tomatoes, dice them and add to the bowl. Dice the purple onion and stir them into the pepper mixture. Remove the stems from the cilantro leaves, chop them and stir them into the pepper mixture.
Drain the cooked peas and let them cool before mixing into the vegetables.
Measure the olive oil in a liquid measuring cup, add the lime juice, cumin, and freshly ground salt and pepper. Stir well to combine.
Combine the cooled peas with the pepper mixture, add the dressing and stir to combine. Adjust the seasoning with any additional salt and pepper then cover and refrigerate for 3-4 hours before serving. Serve with pita or corn chips.
*Note:
*Recipe courtesy of Liz Gary. For information about free local community cooking classes and special events visit [url=http://www.newoptionsfoodgroup.com]www.newoptionsfoodgroup.com[/url]
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