Pico Black-Eyed Peas
Recipe by Dannielle Randall from allrecipes.com
Dinner,Side Dish 5 Hr. 15 Mins.
Ingredients
12
12 servings
- •3 tomatoes, diced
- •1 small onion, chopped
- •1 small jalapeno pepper, chopped
- •2 tablespoons chopped fresh cilantro
- •2 cloves garlic, minced
- •1 lime, juiced, or more to taste
- •½ teaspoon salt
- •3 cups dry black-eyed peas
- •water to cover
Instructions
- Mix tomatoes, onion, jalapeno pepper, cilantro, and garlic together in a bowl; add lime juice and salt and mix well. Refrigerate pico de gallo until flavors blend, at least 4 hours.
- Place black-eyed peas in a stockpot and pour in enough water to cover by 1 inch; bring to a boil. Reduce heat to medium-low and simmer until peas are tender, about 1 hour. Stir pico de gallo into peas.
Nutritional Facts
Per 12 servings
- Calories: 151
- Carbohydrate: 28g
- Fat: 1g
- Fiber: 5g
- Protein: 10g
- Sugar: 4g
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