Black Eyed Pea And Corn Salsa Recipes

COLD CORN SALSA

Delicious with or without tortilla chips!

Provided by brujah42

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Corn Salsa Recipes

Time 9h25m

Yield 8

Number Of Ingredients 10

Cold Corn Salsa image

Steps:

Combine black beans, corn, black-eyed peas, celery, red bell pepper, and green onion in a large bowl.
Whisk sugar, vinegar, oil, and black pepper together in a saucepan; bring to a boil until sugar is dissolved, about 5 minutes. Remove from heat and cool.
Pour cooled dressing over vegetable-bean mixture; stir to coat. Refrigerate for 8 hours or overnight. Drain excess liquid before serving.

Nutrition Facts : Calories 354 calories, Carbohydrate 51.2 g, Fat 14.4 g, Fiber 7 g, Protein 7.1 g, SaturatedFat 2.3 g, Sodium 487.7 mg, Sugar 26.1 g

Ingredients

1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can white corn, drained
1 (15 ounce) can black-eyed peas, drained
1 cup chopped celery
1 red bell pepper, chopped
½ cup sliced green onion
1 cup white sugar
¾ cup apple cider vinegar
½ cup vegetable oil
1 teaspoon ground black pepper

BLACK-EYED PEA SALSA

Colorful tomatoes, green pepper and red onion contrast nicely with black-eyed peas. -Lynn McAllister, Mt. Ulla, North Carolina

Provided by Taste of Home

Categories Appetizers

Time 10m

Yield 5 cups.

Number Of Ingredients 10

Black-Eyed Pea Salsa image

Steps:

In a bowl, combine the first six ingredients. Combine the salad dressing, sour cream and parsley. Add to the pea mixture; toss to coat. Cover and refrigerate for at least 4 hours. Serve with tortilla chips.

Nutrition Facts : Calories 73 calories, Fat 5g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 250mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein.

Ingredients

2 cans (15-1/2 ounces each) black-eyed peas, rinsed and drained
2 medium tomatoes, chopped
1 cup chopped green pepper
1/2 cup chopped red onion
4 green onions, sliced
1 garlic clove, minced
1 cup Italian salad dressing
1/4 cup sour cream
1/4 cup minced fresh parsley
Tortilla chips

ZESTY BLACK-EYED PEA SALSA

"Whenever there's a family gathering, my sister-in-law brings this zesty bean dip, and it's a big hit," report Pamela Smith of Flushing, New York. "Since it keeps well in the refrigerator, it's great to have on hand for unexpected guests."

Provided by Taste of Home

Categories Appetizers

Time 15m

Yield 6 cups.

Number Of Ingredients 13

Zesty Black-Eyed Pea Salsa image

Steps:

In a large bowl, combine the first 12 ingredients. Serve with tortilla chips.,

Nutrition Facts : Calories 49 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 298mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

Ingredients

1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (7 ounces) white or shoepeg corn, drained
1-1/3 cups mild salsa
1 cup medium salsa
3/4 cup chopped green pepper
1/2 cup chopped green onions
1 can (4-1/4 ounces) chopped ripe olives, drained
1 jalapeno pepper, seeded and chopped
1 envelope Italian salad dressing mix
1 teaspoon ground cumin
1 teaspoon garlic powder
Tortilla chips

BLACK BEAN & BLACK-EYED PEA SALSA

In the south, it's a tradition to eat black-eyed peas on New Year's Day, but this bean salsa is so tasty that you will enjoy it at ANY time of the year. We love it with the new baked tortilla scoops, which makes this a very healthy recipe!

Provided by CookinDiva

Categories < 30 Mins

Time 30m

Yield 12 serving(s)

Number Of Ingredients 16

Black Bean & Black-Eyed Pea Salsa image

Steps:

Drain peas, beans and corn.
Place into large bowl.
Add chopped onions, peppers, cilantro and tomatoes.
Mix dressing ingredients separately.
Pour over salsa and toss to combine.
Garnish with cilantro leaves and serve with chips (the baked scooping chips are great and help with your resolution to eat healthy in the New Year).

Nutrition Facts : Calories 140, Fat 5.5, SaturatedFat 0.5, Sodium 110.8, Carbohydrate 19.7, Fiber 5.1, Sugar 2.8, Protein 5.4

Ingredients

1 (14 ounce) can black-eyed peas, drained
1 (14 ounce) can black beans, drained
1 (14 ounce) can white corn, drained
1/2 bunch green onions, sliced or 1/2 red onion, diced
1 red pepper, diced
1 orange bell pepper, diced
1/2 bunch fresh cilantro, chopped (about 1/2 cup)
2 jalapeno peppers, seeded, diced
2 tomatoes, diced and drained
1/2 teaspoon lime zest
1/4 cup fresh lime juice
1/4 cup canola oil
1 teaspoon cumin
1 teaspoon chili powder
1 garlic cloves, minced or 1/2 teaspoon garlic powder
1/2-1 teaspoon Tabasco sauce

AVOCADO AND BLACK EYED PEA SALSA

A rich and flavorful chip dip!

Provided by wusz

Categories Salad Beans

Time 1h20m

Yield 12

Number Of Ingredients 11

Avocado and Black Eyed Pea Salsa image

Steps:

Lightly mix together avocados, green onion, cilantro, tomatoes, corn, and black-eyed peas in a salad bowl until well combined.
Whisk together red wine vinegar, olive oil, cumin, and minced garlic in a bowl, and pour over the salad. Season to taste with salt and pepper, and lightly toss the salad again. Chill for 1 hour before serving, to blend the flavors.

Nutrition Facts : Calories 154.1 calories, Carbohydrate 14.5 g, Fat 9.9 g, Fiber 4.1 g, Protein 3.3 g, SaturatedFat 1.4 g, Sodium 184 mg, Sugar 1.8 g

Ingredients

2 ripe but firm avocados, diced
½ cup chopped green onion
½ cup chopped fresh cilantro
1 cup chopped roma (plum) tomatoes
1 (11 ounce) can shoepeg corn, drained
1 (15 ounce) can black-eyed peas, rinsed and drained
¼ cup red wine vinegar
¼ cup olive oil
1 teaspoon ground cumin
½ teaspoon minced garlic
salt and black pepper to taste

TGI FRIDAY'S BLACK EYED PEA & CORN SALSA

This is a clone recipe adaptation of the TGI Friday's recipe. Cooking time is the time it takes to refrigerate.

Provided by James Craig

Categories Sauces

Time 1h30m

Yield 7-8 cups

Number Of Ingredients 12

Tgi Friday's Black Eyed Pea & Corn Salsa image

Steps:

Open the black eyed peas and pour into a colander in the sink.
Rinse with cold water until free from brine.
Leave in colander to completely dry.
Place remaining vegetables and herbs in a mixing bowl.
Add black eyed peas and corn and mix gently.
To Make Dressing: Combine olive oil, vinegar, honey, salt and pepper in a small mixing bowl and whip until the honey is well blended with all the other ingredients.
Pour dressing over mixture and stir with a rubber spatula.
Store salsa in a covered container.
Refrigerate and serve chilled.
Can be prepared 1 day in advance.

Nutrition Facts : Calories 257.8, Fat 5.8, SaturatedFat 0.9, Sodium 1018.5, Carbohydrate 46.7, Fiber 7.3, Sugar 9.4, Protein 9.4

Ingredients

2 (15 ounce) cans black-eyed peas
2 (15 ounce) cans canned corn niblets
1 cup diced celery
1 cup diced red bell pepper
1/3 cup diced white onion
3 tablespoons fresh cilantro
1 tablespoon minced seedless jalapeno pepper
2 tablespoons olive oil
2 tablespoons red wine vinegar
2 tablespoons honey
3/4 teaspoon salt
1/2 teaspoon black pepper