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.

Ingredients:

  • 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

Instructions:

  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:


Subscribe today

Capper's FarmerWant to rediscover what made grandma’s house the fun place we all remember? Capper’s Farmer — the newly restored publication from the rural know-how experts at Grit.com — updates the tried-and-true methods your grandparents used for cooking, crafting, gardening and so much more. Subscribe today and discover the joys of homemade living and homesteading insight — with a dash of modern living — that makes up the new Capper’s Farmer.

Save Even More Money with our automatic renewal savings plan!

Pay now with a credit card and take advantage of our automatic renewal savings plan. You save an additional $6 and get 4 issues of Capper's Farmer for only $16.95 (USA only).

Or, Bill Me Later and I'll pay just $22.95 for a one year subscription!




Facebook Pinterest Instagram YouTube Twitter

Free Product Information Classifieds