In some areas, black-eyed beans (or “cowpeas”) and jalapenos are easy to find fresh at the farmers’ market this time of year. If you’re a gardener, chances are good that you’re starting to see tomatoes appear on your own vines. If you’re a lover of cilantro, no doubt your window box has a crop just waiting for the harvest. Toss in some aromatics and some spices and you’ve got a filling, travel-hearty dish that can be enjoyed as a salad in its own right or as a dip with whole-grain tortilla chips.
Serve this version of a bean salsa at your next party with tortilla chips or enjoy it as a salad. If you can get fresh black-eyed peas, you won’t regret using them. Straight out of the pod is the best way to enjoy this southern staple.
Servings: 10 (33 G )
Prep Time: 10 Minutes
Cook Time: 2 Hours
- 2 - 15.5 ounce cans black-eyed peas, drained
- 1 - 14.5 ounce can diced canned tomatoes, drained
- 2 small jalapeno peppers, stemmed, seeded and minced
- 1 small onion, chopped fine
- 1 red bell pepper, stemmed, seeded and chopped
- 1/4 cup chopped fresh cilantro leaves
- 6 tablespoons red wine vinegar
- 4 tablespoons olive oil
- 1/4 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
- 1/2 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 1/2 teaspoons ground cumin
- Extra cilantro leaves for garnish
Mix all ingredients in a medium bowl; cover and refrigerate 2 hours or up to 2 days. Before serving, adjust seasonings to taste, adding extra vinegar, salt and pepper. Transfer to a serving bowl. Garnish with a few sprigs of cilantro. Serve with pita chips, or baked corn tortilla chips.