You’ve loved salsa for a long time… but sometimes it’s hard to find a salsa recipe that brings anything new to the table. Thanks to Churchill Downs’ Executive Chef, David Danielson, this black-eyed pea and corn salsa is the unexpected app you didn’t know you needed.
Nutritionally, it’s tough to think of a dip that could beat this. This salsa is low in fat, lower in sodium than a lot of jarred salsas, and super clean-eating. Plus, the black-eyed peas and the helping of black beans combine to pack some serious protein, while bell peppers have almost more benefits than we can count.
Then the garlic, cumin, and roasted jalapeño? Even if they weren’t so healthy, you’d love them just for the flavor! Whether you’re entertaining or keeping it small this summer, consider pairing this black-eyed peas and corn salsa with an orange-blossom julep.
3 (15-ounce) cans black-eyed peas
1 (15-ounce) can black beans
1 (15-ounce) can sweet whole kernel corn
1 Spanish white onion small diced
3-ounce green onions thinly sliced (using tender green and white parts)
1 red bell pepper small diced
1 yellow bell pepper small diced
½ bunch of fresh cilantro leaves, finely chopped
2 jalapeño peppers Roasted peeled, seeded and diced
2 limes fresh zest and juiced
1 teaspoon cumin powder
1 teaspoon dark chili powder
1 tablespoon fresh minced garlic
1 teaspoon Cholula hot sauce
How to Make It
- In a large mixing bowl, season the diced onion, bell peppers and jalapeño with salt and pepper.
- Combine all ingredients together and add the salted fresh cut vegetables last.
- Taste and adjust seasoning to your preference.
- Serve with your favorite chips and Pork rinds.
If you love discovering soul food in clean, new ways, check out this Southern Shrimp Succotash Salad recipe.
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