Description
Zesty and colorful, this black-eyed pea salad is perfect as a side dish or with tortilla chips. A simple recipe with big flavor!
Ingredients
Units
Scale
- 1 cans (397 g) black-eyed peas, drained
- 1 cans (425 g) white hominy, drained
- 1 green or red bell pepper (finely chopped)
- 2 medium tomatoes (chopped and seeded)
- 1 cups (237 ml) finely chopped onion
- 2 cloves garlic (minced)
- 1/2 cup fresh cilantro (chopped)
- 1-2 fresh jalapenos (seeded or not)
- 1 cups (237 ml) salsa
- 1 teaspoon salt
Instructions
- Drain, chop, mince, and seed all ingredients.
- Combine all ingredients in a large bowl.
- Cover and refrigerate overnight or several hours before serving.
Notes
- For a spicier salad, leave the jalapeno seeds in or add a pinch of cayenne pepper.
- To enhance the flavor, use freshly squeezed lime juice instead of some of the salsa.
- This salad can be stored in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 10
- Sodium: 400
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 6
- Carbohydrates: 45
- Fiber: 10
- Protein: 8