Black-eyed pea-and-tomato salsa

14 Servings

Ingredients

Quantity Ingredient
Vegetable cooking spray
1 cup Chopped onion
½ cup Chopped lean Canadian-style bacon
2 Cloves garlic; minced
¼ teaspoon Ground cumin
¼ teaspoon Ground pepper
15 ounces Black-eyed peas; (1 can) drained
14½ ounce No-salt-added whole tomatoes, (1 can) undrained and chopped
⅓ cup Minced fresh cilantro
1 tablespoon Finely chopped fresh jalapeno pepper

Directions

Coat a large nonstick skillet with cooking spray; place over medium heat until hot. Add onion and next 2 ingredients; saute 5 minutes. Stir in cumin and next 3 ingredients; bring to a boil.

Remove from heat; stir in remaining ingredients. Spoon into a bowl; cover and chill 1 to 8 hours.

Yield: 3-½ cups (serving size: ¼ cup).

Serve at room temperature with Italian bread or no-oil tortilla chips.

NOTES : Cal 162, Fat 4.6g, Carb 20.7g, Fib 4g, Pro 10.2g, Sod 144mg, CFF 25.3%.

Recipe by: Cooking Light, Nov/Dec 1994, page 118 Posted to Digest eat-lf.v097.n236 by Reggie Dwork <reggie@...> on Sep 18, 1997

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