Black-Eyed Pea and Jalapeno Salsa

This is a quick and flavorful salsa, one of the few ways I can think of to use black-eyed peas. Serve it with tortilla chips or pita crisps to make a zesty appetizer.

Original recipe makes 40 servings


1 (15.5 ounce) can black-eyed peas
1 cup chopped pickled jalapeno peppers
1 (4 ounce) jar pimento peppers, drained and chopped
1 (8 ounce) jar mushrooms, drained and diced
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup olive oil
salt and pepper to taste

  • PREP

    10 mins


    10 mins


  1. Mix the black-eyed peas, jalapeno peppers, pimentos, mushrooms, celery, onion, and olive oil together in a bowl. Season to taste with salt and pepper.


Calories: 36 kcal
Carbohydrates: 2.3 g
Cholesterol: 0 mg
Fat: 2.8 g
Fiber: 0.7 g
Protein: 0.7 g
Sodium: 125 mg