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Pico Black-Eyed Peas

Dannielle Randall

"Pico de gallo and black-eyed peas are a surprising marriage of flavor that are meant for each other."
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5 h 15 m servings 151 cals
Original recipe yields 12 servings

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  1. 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.
  2. 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

Per Serving: 151 calories; 0.6 g fat; 27.6 g carbohydrates; 10.3 g protein; 0 mg cholesterol; 109 mg sodium. Full nutrition

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Read all reviews 5
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Roasted onion and jalapeno. Used lemon, salt and pepper.

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....

This was delicious. I made it without the jalapeño pepper since I didn't have one. The recipe makes a lot, I had enough to share with the neighbors (who were very grateful). Make sure to let the...