Black-eyed Pea-and-tomato Salsa
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | Italian | Appetizers, Beans/peas/, Eat-lf mail, Low fat | 14 | Servings |
INGREDIENTS
| Vegetable cooking spray | ||
| 1 | c | Chopped onion |
| 1/2 | c | Chopped lean Canadian-style |
| bacon | ||
| 2 | Cloves garlic, minced | |
| 1/4 | t | Ground cumin |
| 1/4 | t | Ground pepper |
| 15 | oz | Black-eyed peas, 1 can |
| drained | ||
| 14 1/2 | oz | No-salt-added whole |
| tomatoes 1 can | ||
| undrained | ||
| and chopped | ||
| 1/3 | c | Minced fresh cilantro |
| 1 | T | Finely chopped fresh |
| jalapeno pepper |
INSTRUCTIONS
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: 3-1/2 cups (serving size: 1/4 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@reggie.com> on Sep 18, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 109
Calories From Fat: 62
Total Fat: 6.9g
Cholesterol: 10.7mg
Sodium: 437.9mg
Potassium: 466mg
Carbohydrates: 9.2g
Fiber: 2.4g
Sugar: 5g
Protein: 4.4g