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Super Easy and Spicy Black Eyed Pea and Corn Salsa


"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 cals
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 g fat; 43 g carbohydrates; 8.3 g protein; 0 mg cholesterol; 894 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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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!