Super Easy and Spicy Black Eyed Pea and Corn Salsa

4.8
(4)

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!

Prep Time:
10 mins
Cook Time:
10 mins
Total Time:
20 mins
Servings:
4
Yield:
4 servings

Ingredients

  • 1 (15 ounce) can jalapeno black-eyed peas, drained

  • 1 (14 ounce) can whole kernel corn, drained

  • 1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)

  • 2 tablespoons light brown sugar

  • 1 ½ teaspoons ground cumin

  • 1 ½ teaspoons curry powder

Directions

  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
2g Fat
43g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 203
% Daily Value *
Total Fat 2g 2%
Saturated Fat 0g 2%
Sodium 895mg 39%
Total Carbohydrate 43g 16%
Dietary Fiber 6g 23%
Total Sugars 10g
Protein 8g
Vitamin C 8mg 40%
Calcium 57mg 4%
Iron 3mg 15%
Potassium 424mg 9%

* 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.