Rating: 4.5 stars
9 Ratings
  • 5 star values: 6
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Pico de gallo and black-eyed peas are a surprising marriage of flavor that are meant for each other.

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Recipe Summary

prep:
15 mins
cook:
1 hr
additional:
4 hrs
total:
5 hrs 15 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
pico de gallo:

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

151 calories; protein 10.3g; carbohydrates 27.6g; fat 0.6g; sodium 109mg. Full Nutrition
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