Best 8 Super Easy And Spicy Black Eyed Pea And Corn Salsa Recipes
Savor the vibrant flavors of Super Easy and Spicy Black-Eyed Pea and Corn Salsa, a delightful fusion of textures and bold tastes. This salsa boasts a unique blend of protein-packed black-eyed peas, crisp corn kernels, a symphony of zesty peppers, and a hint of tangy lime. Its versatility makes it a perfect party dip, a refreshing topping for tacos or grilled fish, and a vibrant addition to salads. Elevate your culinary skills with our easy-to-follow recipe, providing step-by-step instructions to create this delectable salsa in the comfort of your own kitchen. Unleash your inner chef and embark on a culinary journey that promises a tantalizing blend of flavors.
Here are our top 8 tried and tested recipes!
ZESTY BLACK EYED PEA AND CORN SALSA RECIPE
Zesty Black-Eyed Pea and Corn Salsa Recipe is a breeze to make and is bursting with fresh, vibrant flavors. A hearty and wholesome salsa that is perfect for party snacking. Bring out a bag of your favorite tortilla chips and watch it disappear.
Provided by Ruchi
Categories Appetizer
Time 15m
Number Of Ingredients 16
Steps:
- In a medium serving bowl, combine all of the salsa ingredients.
- Toss to combine. Cover and chill the salsa in the refrigerator for 30 minutes.
- Meanwhile, in a separate bowl, whisk together all the dressing ingredients.
- Adjust to taste. For more zing, add an extra teaspoon of lemon juice to the dressing. Feel free to play around with the ingredients until the flavors really pop.
- Take the chilled salsa out from the refrigerator and pour the dressing over salsa. For best flavor, allow the salsa to marinate in the dressing for a while before serving. This will enhance the flavors.
- Toss to coat evenly.
- Bring out your favorite gluten-free chips/tortillas and enjoy.
Nutrition Facts : Calories 156 kcal, Carbohydrate 17 g, Protein 4 g, Fat 9 g, SaturatedFat 1 g, Sodium 520 mg, Fiber 5 g, Sugar 4 g, ServingSize 1 serving
BLACK-EYED PEA SALSA
Colorful tomatoes, green pepper and red onion contrast nicely with black-eyed peas. -Lynn McAllister, Mt. Ulla, North Carolina
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 5 cups.
Number Of Ingredients 10
Steps:
- In a bowl, combine the first six ingredients. Combine the salad dressing, sour cream and parsley. Add to the pea mixture; toss to coat. Cover and refrigerate for at least 4 hours. Serve with tortilla chips.
Nutrition Facts : Calories 73 calories, Fat 5g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 250mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein.
BLACK EYED PEA SALSA
Did you know you absolutely HAVE to eat black eyed peas on New Year's Day or you'll be doomed to a whole year of not only bad luck and strife, but als
Categories appetizers main dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Mix together dressing ingredients. Set aside.Combine all vegetables (except cilantro) with black eyed peas. Pour dressing over the top and gently stir together. Add cilantro and stir gently.Cover and refrigerate for at least an hour. Serve with tortilla chips.
ZESTY BLACK-EYED PEA SALSA
"Whenever there's a family gathering, my sister-in-law brings this zesty bean dip, and it's a big hit," report Pamela Smith of Flushing, New York. "Since it keeps well in the refrigerator, it's great to have on hand for unexpected guests."
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 6 cups.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first 12 ingredients. Serve with tortilla chips.,
Nutrition Facts : Calories 49 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 298mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
AVOCADO AND BLACK EYED PEA SALSA
Steps:
- Lightly mix together avocados, green onion, cilantro, tomatoes, corn, and black-eyed peas in a salad bowl until well combined.
- Whisk together red wine vinegar, olive oil, cumin, and minced garlic in a bowl, and pour over the salad. Season to taste with salt and pepper, and lightly toss the salad again. Chill for 1 hour before serving, to blend the flavors.
Nutrition Facts : Calories 154.1 calories, Carbohydrate 14.5 g, Fat 9.9 g, Fiber 4.1 g, Protein 3.3 g, SaturatedFat 1.4 g, Sodium 184 mg, Sugar 1.8 g
TGI FRIDAY'S BLACK EYED PEA & CORN SALSA
This is a clone recipe adaptation of the TGI Friday's recipe. Cooking time is the time it takes to refrigerate.
Provided by James Craig
Categories Sauces
Time 1h30m
Yield 7-8 cups
Number Of Ingredients 12
Steps:
- Open the black eyed peas and pour into a colander in the sink.
- Rinse with cold water until free from brine.
- Leave in colander to completely dry.
- Place remaining vegetables and herbs in a mixing bowl.
- Add black eyed peas and corn and mix gently.
- To Make Dressing: Combine olive oil, vinegar, honey, salt and pepper in a small mixing bowl and whip until the honey is well blended with all the other ingredients.
- Pour dressing over mixture and stir with a rubber spatula.
- Store salsa in a covered container.
- Refrigerate and serve chilled.
- Can be prepared 1 day in advance.
Nutrition Facts : Calories 257.8, Fat 5.8, SaturatedFat 0.9, Sodium 1018.5, Carbohydrate 46.7, Fiber 7.3, Sugar 9.4, Protein 9.4
SUPER EASY AND SPICY BLACK EYED PEA AND CORN SALSA
I came up with this topping/side dish while trying to figure out how I could get the only two vegetables my husband eats into one dish. It's great over pan-fried fish, a healthy alternative to queso on enchiladas, and wonderful with brown rice. It's spicy and simple. Like our love!
Provided by Jessica
Categories Tomato Salsa
Time 20m
Yield 4
Number Of Ingredients 6
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
This is a yummy and healthy salsa given to me by my friend, Laura. I could eat it as a meal with baked Scoops. I am thinking about adding some black beans next time. (I found the Tiger Sauce near the hot sauces in the grocery store. It is sweeter than Tabasco or Texas Pete.)
Provided by Jenny Frenny
Categories Lunch/Snacks
Time 10m
Yield 4 cups, 8-10 serving(s)
Number Of Ingredients 9
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
Tips:
- Choose fresh and flavorful ingredients: Use ripe and colorful bell peppers, sweet corn, and juicy tomatoes for the best flavor.
- Don't be afraid to experiment with different types of beans: Black-eyed peas are a classic choice for this salsa, but you can also use other varieties such as pinto beans, kidney beans, or chickpeas.
- Add some heat with jalapeños or chili peppers: If you like spicy salsa, add a few jalapeños or chili peppers to the mix. Just be sure to remove the seeds and ribs before chopping, so you can control the level of heat.
- Let the salsa marinate for at least 30 minutes before serving: This will allow the flavors to meld together and develop.
- Serve the salsa with your favorite Mexican dishes: It's great with tacos, burritos, enchiladas, or simply as a dip with tortilla chips.
Conclusion:
This super easy and spicy black-eyed pea and corn salsa is a delicious and versatile dish that can be enjoyed in many different ways. It's perfect for potlucks, picnics, or simply as a snack. With its fresh and flavorful ingredients, this salsa is sure to be a hit with everyone who tries it.
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