Black-eyed Pea and Bean Salsa  Back to Recipes

Serves 8

  • 2 cans black-eyed peas, rinsed and drained
  • 1 can white beans (cannellini), rinsed and drained
  • 3 plum tomatoes, seeded and diced
  • ½ large red onion, finely chopped
  • ½ large green bell pepper, seeded and diced
  • 1 jalapeño pepper, seeded and diced
  • ½ cup chopped green onions
  • 1/3 cup fresh cilantro, chopped
  • Zest of 1 lime
  • ¼ cup plain rice wine vinegar
  • 2 tablespoons canola oil
  • 1 teaspoon sugar
  • Salt and pepper, to taste


Combine black-eyed peas and white beans in a large mixing bowl. Add tomatoes, red onion, green pepper and jalapeño to bowl. Stir.

Combine vinegar, sugar, zest, salt and pepper in a small bowl and stir until sugar dissolves. Add the oil and whisk. Pour liquid mixture over beans in the large bowl. Add the cilantro and toss until well-combined. Refrigerate for at least 2 hours to develop full flavor.

Serve with corn chips for New Year’s entertaining!

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