Mango and Black-Eyed Pea Salsa Recipe

Try something new with this black-eyed pea salsa.

April 2007

  • peas
    Impress your guests next time you say you will bring the salsa!
    Photo by GettyImages/Vitalina
  • peas

Yield: 4 cups

The flavors in this salsa go perfectly with ham. Stir in freshly chopped cilantro, if desired, just before serving.


  • 1/3 cup olive oil
  • 1/2 cup vinegar
  • Juice of 1 lime
  • 2 teaspoons ground cumin
  • 1 teaspoon garlic powder
  • 2 cans (15.5 oz. each) black-eyed peas, drained and rinsed
  • 2 mangoes, diced
  • 3 tomatoes, diced
  • 3 green onions, finely chopped
  • Salt and pepper, to taste


  1. Combine oil, vinegar, lime juice, cumin and garlic powder in a medium bowl.
  2. Add black-eyed peas, mangoes, tomatoes and green onion; toss gently to coat.
  3. Season with salt and pepper.
  4. Refrigerate for at least 4 hours before serving.
  5. Serve with tortilla chips. 

This recipe originally aired in the April 2007 issue of Heart of the Home.

More form this issue:

More ideas from Capper's Farmer: