Prep 20 mins
Cook 0 mins
I first had this salsa at a house warming party served with tortilla chips. It was the first thing to go, everyone loved it. I found it's an excellent side to grilled pork tenderloin. I've served it cold and hot; I think it's good both ways but my husband did not like it as much hot. It's a very healthy dish and a great way to get your veggies in for the day. It's one of the recipes that I actually like black eyed peas in.
- 4 tablespoons red wine vinegar
- 2 tablespoons extra virgin olive oil
- 1⁄4 teaspoon sea salt
- 1⁄4 teaspoon pepper
- 4 cups black-eyed peas (drained & rinsed)
- 3⁄4 cup celery, diced
- 1⁄2 cup red bell pepper, diced
- 1⁄2 cup green bell pepper, diced
- 1⁄2 cup Spanish onion, diced
- 1⁄2 cup radish, diced
- 1⁄2 cup tomatoes, diced
- 1⁄2 cup fresh cilantro, chopped
- 1 (4 ounce) can diced green chilies
- 1 jalapeno (diced, deveined & deseeded)
- 2 fresh garlic cloves
- Chop all the vegatables.
- Add the rest of ingredients to a bowl, deep enough to mix the ingredients together.
- If served cold, refrigerate for at least an hour before serving.
- If served warm, heat up in the microwave or on the stove-top.
This was such a good dish! Not only is it low in fat and sugar but has fiber. DH and I had it cold. We still have some left over, and planning to try it hot. I didn't have any green chilies on hand so I doubled the jalapeno's. Glad I did, gave it a nice bite. It's easy to prepare and also looks great plated. This is a keeper. Thanks DeAnna Owens for posting.