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Super Easy and Spicy Black Eyed Pea and Corn Salsa

Rated as 4.75 out of 5 Stars

"I came up with this topping/side dish while trying to figure out how I could get the only two vegetables my husband eats into one dish. It's great over pan-fried fish, a healthy alternative to queso on enchiladas, and wonderful with brown rice. It's spicy and simple. Like our love!"
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20 m servings 203
Original recipe yields 4 servings


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  1. Stir black-eyed peas, corn, and diced tomatoes with green chile peppers together in a saucepan over medium heat; cook until warm, about 5 minutes. Stir sugar, cumin, and curry powder into the peas mixture; continue cooking until until some of the liquid evaporates, about 5 minutes more.

Nutrition Facts

Per Serving: 203 calories; 1.8 43 8.3 0 894 Full nutrition

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I added a can of diced green chilis, some garlic powder, and salt (some of the cans I used were low sodium). It was a hit at the party!

Ingredients in pantry. Check. “Super easy.” Check. Brown sugar complimented spices. Enjoyed it over rice. Will try it over fish next. Thanks, Jessica.

We have made this a couple of times. And had it New Year's Day. It was a great hit within our large family. My 18 year old son asked for it and everyone else loved it!