Black-Eyed Pea Salsa (Cowboy Caviar)

"A cross between Salsa and Cowboy Caviar made using caned fire roasted tomatoes as right now tomatoes are out of season and looked like yuk-o as well as being more than a little pricy. 30 minute stand time not showing in prep or cook time."
 
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photo by teresas photo by teresas
photo by teresas
photo by Debbwl photo by Debbwl
Ready In:
10mins
Ingredients:
9
Yields:
2 1/2 cups
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ingredients

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directions

  • Combine all ingredients. Let stand 20-30 minutes before serving.

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Reviews

  1. I made this to use with the Tamale Hash recipe. Fantastic favor. The fire-roasted diced tomatoes are key to the flavor in this one!
     
  2. This was easy to prepare...I was a bit disappointed that I couldn't taste the earthy flavor of the black eye peas...they got lost in all the other flavors...I think next time I won't rinse them...just drain them...overall a yummy dish that I served with Frito scoops...
     
  3. Delicious! We had this with tortilla chips while watching some TV and couldn't stop eating it. Unfortunately I didn't have fire roasted so I just used canned tomatoes with diced chilies in it. Made for Newest Star Tag Game 2013.
     
  4. This is a great and healthy dip. I loved the black-eyed peas and fire-roasted tomato combination. Great flavors. It tastes even better the longer it sits in the refrigerator. I baked up some whole wheat pita chips for a dipper. Yum!
     
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