Black-Eyed Pea Salsa with Mango - 2 Guiding Stars
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Serve with your favorite whole grain tortilla chips for a delicious snack! This sweet and spicy dip is filling and luscious and full of nutrients that will help you power through any day or stay peppy for any party.


  • 1 poblano pepper
  • 1 (15 oz.) can black-eyed peas, rinsed and drained
  • 1 mango, diced
  • ¼ cup diced onion
  • ½ bell pepper, diced
  • 1 jalapeño pepper, minced
  • ¼ cup chopped fresh cilantro
  • ½ tsp. lime zest
  • 4 Tbsp. lime juice
  • 2 tsp. olive oil


  1. Turn broiler to high and place the rack in the top position. Place the poblano pepper on a foil-lined baking sheet and broil, turning once, until charred (5 minutes per side). Wrap pepper in foil and let stand on counter to steam until just cool enough to handle (10 minutes).
  2. The pepper skin will now easily slough off. Peel, remove seeds and membrane, and chop.
  3. Combine all ingredients in a large bowl and serve.
Nutritional analysis per serving: Calories 75; Total Fat 1.5g (2% Daily Value); Saturated Fat 0.5g (0% DV); Trans Fat 0g; Cholesterol 0mg (0% DV); Sodium 95mg (4% DV); Total Carbohydrate 14g (5% DV); Dietary Fiber 2.5g (11% DV); Total Sugars 6g; Includes 0g Added Sugars (0% DV); Protein 2g; Vitamin D 0% DV; Calcium 2% DV; Iron 6% DV; Potassium 4% DV; Molybdenum 60% DV; Vitamin C 35% DV; Copper 10% DV.
Recipe by Guiding Stars at
© 2021 Guiding Stars Licensing Company. All rights reserved. US Patent Nos. 7,974,881; 8,626,796