Ingredients5 h 15 m servings 151 cals
- Mix tomatoes, onion, jalapeno pepper, cilantro, and garlic together in a bowl; add lime juice and salt and mix well. Refrigerate pico de gallo until flavors blend, at least 4 hours.
- Place black-eyed peas in a stockpot and pour in enough water to cover by 1 inch; bring to a boil. Reduce heat to medium-low and simmer until peas are tender, about 1 hour. Stir pico de gallo into peas.
Per Serving: 151 calories; 0.6 g fat; 27.6 g carbohydrates; 10.3 g protein; 0 mg cholesterol; 109 mg sodium. Full nutrition
ReviewsRead all reviews 5
I like bold spices, so maybe this is just me, but I found it kind of bland. Some of that may be that the Jalapeno pepper I had was really mild. I spiced it up at serving time by adding some p...
Thanks for this great idea for New Years Eve. Such a relief to have something so fresh and healthy after all that holiday season food. I made it per the directions. It was gobbled up with blue...
I made it exactly as instructed except that I was so eager to taste it that I did not wait long enough. i finally got a new bean recipe. Taste good and can't wait to make it again for friends....