Tomato Salsa with Black-Eyed Peas
1 medium onion, chopped
½ cup lean Canadian-style bacon, chopped
2 cloves garlic, minced
1 (15 oz) can black-eyed peas, drained
¼ tsp ground cumin
1 (14.5 oz) can whole tomatoes, no-salt added, undrained and chopped
1/3 cup fresh cilantro, minced
1 jalapeno, seeded, finely chopped
Coat a large nonstick skillet with cooking spray; place over medium heat until hot. Add onion, bacon and garlic, and sauté 5 minutes. Stir in next 3 ingredients and bring to a boil. Remove from heat, and stir in cilantro and jalapeno. Spoon salsa into a bowl; cover and chill 1-8 hours.
Serve with pork or chicken. You can also serve as a dip with tortilla chips or toasted Italian bread.
Nutrition Facts: (Salsa only); Calories: 64; Protein: 3.8g; Fat: 0.7g; Carbohydrates: 12.1g.
Did you know!
The planting of crops of black-eyed peas was promoted by George Washington Carver because, as a legume, it adds nitrogen to the soil and has high nutritional value. Black-eyed peas are an excellent source of calcium (211 mg in a 1 cup serving), folate (209mcg), and vitamin A (1,305 IU), among other nutrients. Eating black-eyed peas on New Year’s Day is thought to bring prosperity.