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.

Prep Time:
10 mins
Total Time:
10 mins
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

  • ½ cup chopped celery

  • ½ cup chopped onion

  • ½ cup olive oil

  • salt and pepper to taste


  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.

Nutrition Facts (per serving)

36 Calories
3g Fat
2g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 40
Calories 36
% Daily Value *
Total Fat 3g 4%
Saturated Fat 0g 2%
Sodium 115mg 5%
Total Carbohydrate 2g 1%
Dietary Fiber 1g 3%
Total Sugars 0g
Protein 1g
Vitamin C 3mg 16%
Calcium 5mg 0%
Iron 0mg 2%
Potassium 44mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.