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. Bean salads are great party food that will become lovely leftovers for the next day’s lunch.
Tip: Offer hot sauce on the side to let guests adjust their own spice level.
Servings: 10 (134 G)
Prep Time: 10 min.
- 2 (15.5 oz.) cans black-eyed peas, drained
- 1 (14.5 oz.) can diced canned tomatoes, drained
- 2 jalapeño peppers, seeded and minced
- 1 small onion, chopped fine
- 1 bell pepper, chopped
- ¼ cup chopped fresh cilantro
- 6 Tbsp. red wine vinegar
- 4 Tbsp. olive oil
- ¼ tsp. salt
- ½ tsp. pepper
- ½ tsp. garlic powder
- 1 tsp. oregano
- 1½ tsp. cumin
- Extra cilantro for garnish
- Toss all ingredients together and serve garnished with cilantro.