Black Eyed Pea And Corn Salsa Recipes

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BLACK-EYED PEA SALSA

Colorful tomatoes, green pepper and red onion contrast nicely with black-eyed peas. -Lynn McAllister, Mt. Ulla, North Carolina

Provided by Taste of Home

Categories     Appetizers

Time 10m

Yield 5 cups.

Number Of Ingredients 10



Black-Eyed Pea Salsa image

Steps:

  • In a bowl, combine the first six ingredients. Combine the salad dressing, sour cream and parsley. Add to the pea mixture; toss to coat. Cover and refrigerate for at least 4 hours. Serve with tortilla chips.

Nutrition Facts : Calories 73 calories, Fat 5g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 250mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein.

2 cans (15-1/2 ounces each) black-eyed peas, rinsed and drained
2 medium tomatoes, chopped
1 cup chopped green pepper
1/2 cup chopped red onion
4 green onions, sliced
1 garlic clove, minced
1 cup Italian salad dressing
1/4 cup sour cream
1/4 cup minced fresh parsley
Tortilla chips

AVOCADO AND BLACK EYED PEA SALSA

A rich and flavorful chip dip!

Provided by wusz

Categories     Salad     Beans

Time 1h20m

Yield 12

Number Of Ingredients 11



Avocado and Black Eyed Pea Salsa image

Steps:

  • Lightly mix together avocados, green onion, cilantro, tomatoes, corn, and black-eyed peas in a salad bowl until well combined.
  • Whisk together red wine vinegar, olive oil, cumin, and minced garlic in a bowl, and pour over the salad. Season to taste with salt and pepper, and lightly toss the salad again. Chill for 1 hour before serving, to blend the flavors.

Nutrition Facts : Calories 154.1 calories, Carbohydrate 14.5 g, Fat 9.9 g, Fiber 4.1 g, Protein 3.3 g, SaturatedFat 1.4 g, Sodium 184 mg, Sugar 1.8 g

2 ripe but firm avocados, diced
½ cup chopped green onion
½ cup chopped fresh cilantro
1 cup chopped roma (plum) tomatoes
1 (11 ounce) can shoepeg corn, drained
1 (15 ounce) can black-eyed peas, rinsed and drained
¼ cup red wine vinegar
¼ cup olive oil
1 teaspoon ground cumin
½ teaspoon minced garlic
salt and black pepper to taste

ZESTY BLACK-EYED PEA SALSA

"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."

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 6 cups.

Number Of Ingredients 13



Zesty Black-Eyed Pea Salsa image

Steps:

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

Nutrition Facts : Calories 49 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 298mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

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

TGI FRIDAY'S BLACK EYED PEA & CORN SALSA

This is a clone recipe adaptation of the TGI Friday's recipe. Cooking time is the time it takes to refrigerate.

Provided by James Craig

Categories     Sauces

Time 1h30m

Yield 7-8 cups

Number Of Ingredients 12



Tgi Friday's Black Eyed Pea & Corn Salsa image

Steps:

  • Open the black eyed peas and pour into a colander in the sink.
  • Rinse with cold water until free from brine.
  • Leave in colander to completely dry.
  • Place remaining vegetables and herbs in a mixing bowl.
  • Add black eyed peas and corn and mix gently.
  • To Make Dressing: Combine olive oil, vinegar, honey, salt and pepper in a small mixing bowl and whip until the honey is well blended with all the other ingredients.
  • Pour dressing over mixture and stir with a rubber spatula.
  • Store salsa in a covered container.
  • Refrigerate and serve chilled.
  • Can be prepared 1 day in advance.

Nutrition Facts : Calories 257.8, Fat 5.8, SaturatedFat 0.9, Sodium 1018.5, Carbohydrate 46.7, Fiber 7.3, Sugar 9.4, Protein 9.4

2 (15 ounce) cans black-eyed peas
2 (15 ounce) cans canned corn niblets
1 cup diced celery
1 cup diced red bell pepper
1/3 cup diced white onion
3 tablespoons fresh cilantro
1 tablespoon minced seedless jalapeno pepper
2 tablespoons olive oil
2 tablespoons red wine vinegar
2 tablespoons honey
3/4 teaspoon salt
1/2 teaspoon black pepper

BLACK EYED PEA AND CORN SALSA

This is a yummy and healthy salsa given to me by my friend, Laura. I could eat it as a meal with baked Scoops. I am thinking about adding some black beans next time. (I found the Tiger Sauce near the hot sauces in the grocery store. It is sweeter than Tabasco or Texas Pete.)

Provided by Jenny Frenny

Categories     Lunch/Snacks

Time 10m

Yield 4 cups, 8-10 serving(s)

Number Of Ingredients 9



Black Eyed Pea and Corn Salsa image

Steps:

  • Add the first 5 ingredinets in a bowl and mix well.
  • Mix the sugar, vinegar and Tiger Sauce and pour over vegetables in bowl. Stir well.
  • It is best chilled for a few hours before serving.
  • Serve with tortilla chips for scooping. I like baked Scoops.

Nutrition Facts : Calories 173.5, Fat 1.1, SaturatedFat 0.2, Sodium 343.9, Carbohydrate 35.7, Fiber 5.7, Sugar 7.3, Protein 7.4

2 (16 ounce) cans black-eyed peas, drained
1 (16 ounce) can white shoepeg corn, drained
1 (3 ounce) jar diced pimentos
1 green pepper, diced
1 small purple onion, diced
1/2 cup white vinegar
1/4 cup sugar
2 tablespoons tiger sauce
tortilla chips

COLD CORN SALSA

Delicious with or without tortilla chips!

Provided by brujah42

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Corn Salsa Recipes

Time 9h25m

Yield 8

Number Of Ingredients 10



Cold Corn Salsa image

Steps:

  • Combine black beans, corn, black-eyed peas, celery, red bell pepper, and green onion in a large bowl.
  • Whisk sugar, vinegar, oil, and black pepper together in a saucepan; bring to a boil until sugar is dissolved, about 5 minutes. Remove from heat and cool.
  • Pour cooled dressing over vegetable-bean mixture; stir to coat. Refrigerate for 8 hours or overnight. Drain excess liquid before serving.

Nutrition Facts : Calories 354 calories, Carbohydrate 51.2 g, Fat 14.4 g, Fiber 7 g, Protein 7.1 g, SaturatedFat 2.3 g, Sodium 487.7 mg, Sugar 26.1 g

1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can white corn, drained
1 (15 ounce) can black-eyed peas, drained
1 cup chopped celery
1 red bell pepper, chopped
½ cup sliced green onion
1 cup white sugar
¾ cup apple cider vinegar
½ cup vegetable oil
1 teaspoon ground black pepper

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