Best Black Eyed Pea And Corn Salsa Recipes

Super Easy and Spicy Black Eyed Pea and Corn Salsa image

Provided by Jessica

Time 20m

Yield 4

Number Of Ingredients 6

1 (15 ounce) can jalapeno black-eyed peas, drained
1 (14 ounce) can whole kernel corn, drained
1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
2 tablespoons light brown sugar
1 ½ teaspoons ground cumin
1 ½ teaspoons curry powder

Steps:

Stir black-eyed peas, corn, and diced tomatoes with green chile peppers together in a saucepan over medium heat; cook until warm, about 5 minutes. Stir sugar, cumin, and curry powder into the peas mixture; continue cooking until until some of the liquid evaporates, about 5 minutes more.

Nutrition Facts : Calories 203 calories, Carbohydrate 43 g, Fat 1.8 g, Fiber 6.4 g, Protein 8.3 g, SaturatedFat 0.4 g, Sodium 894.5 mg, Sugar 9.6 g

Black Eyed Pea and Corn Salsa image

Provided by Jenny Frenny

Time 10m

Yield 4 cups, 8-10 serving(s)

Number Of Ingredients 9

2 (16 ounce) cans black-eyed peas, drained
1 (16 ounce) can white shoepeg corn, drained
1 (3 ounce) jar diced pimentos
1 green pepper, diced
1 small purple onion, diced
1/2 cup white vinegar
1/4 cup sugar
2 tablespoons tiger sauce
tortilla chips

Steps:

Add the first 5 ingredinets in a bowl and mix well.
Mix the sugar, vinegar and Tiger Sauce and pour over vegetables in bowl. Stir well.
It is best chilled for a few hours before serving.
Serve with tortilla chips for scooping. I like baked Scoops.

Nutrition Facts : Calories 173.5, Fat 1.1, SaturatedFat 0.2, Sodium 343.9, Carbohydrate 35.7, Fiber 5.7, Sugar 7.3, Protein 7.4