Vegetables > Black Eyed Peas > |
| | Black-Eyed Pea-And-Tomato Salsa
Vegetable cooking spray
1 cup of chopped onion
1/2 cup of chopped lean Canadian-style bacon
2 Cloves garlic; minced
1/4 teaspoon of ground cumin
1/4 teaspoon of ground pepper
one 15 ounce can of black-eyed peas
14 1/2 ounces of No-salt-added whole tomatoes, undrained & chopped
1/3 cup of minced fresh cilantro
1 tablespoon Finely chopped fresh jalapeno pepper
Coat a large nonstick skillet with cooking spray; place over medium heat until hot. Add onion and next 2 ingredients; sauté 5 minutes. Stir in cumin and next 3 ingredients; bring to a boil. Remove from heat; stir in remaining ingredients. Spoon into a bowl; cover and chill 1 to 8 hours. Yield: 3-1/2 cups (serving size: 1/4 cup). Serve at room temperature with Italian bread or no-oil tortilla chips.
NOTES : Cal 162, Fat 4.6g, Carb 20.7g, Fib 4g, Pro 10.2g, Sod 144mg, CFF 25.3%. Recipe by: Cooking Light, Nov/Dec 1994, page 118 Posted to Digest eat-lf.v097.n236 by Reggie Dwork on Sep 18, 1997 |
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