Black-Eyed Pea and Tomato Salsa

By

1/3 cup = 1point

Adding the inner veins and seeds from the chile will increase the heat in this salsa.

Amount per serving
Calories: 35
Fat: 0.3g
Saturated fat: 0.1g
Monounsaturated fat: 0.0g
Polyunsaturated fat: 0.1g
Protein: 1.9g
Carbohydrate: 6.6g
Fiber: 1.5g
Cholesterol: 0.0mg
Iron: 0.4mg
Sodium: 139mg
Calcium: 11mg


Preparation
Laura Zapalowski, Cooking Light
APRIL 2011

View complete recipe

  • 8

Ingredients

  • 1 cup chopped tomatoes
  • 1/4 cup prechopped red onion
  • 3 tablespoons chopped poblano chile
  • 2 tablespoons chopped fresh cilantro
  • 2 1/2 tablespoons fresh lime juice
  • 1/4 teaspoon minced fresh garlic
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground cumin
  • 1/8 teaspoon freshly ground black pepper
  • 1 (15.8-ounce) can black-eyed peas, rinsed and drained

Preparation

Step 1

1. Place all ingredients in a large bowl, and toss to combine.

View complete recipe