Pico Black-Eyed Peas recipe
All Recipes Best Recipe Side Dish Beans and Peas
Ingredients
- 3 tomatoes, diced 1 small onion, chopped 1 small jalapeno pepper, chopped 2 tablespoons chopped fresh cilantro 2 cloves garlic, minced 1 lime, juiced, or more to taste ½ teaspoon salt 3 cups dry black-eyed peas water to cover
Nutrition Info
- 151.3 caloriescarbohydrate: 27.6 gcholesterol: : -fat: 0.6 gfiber: 5 gprotein: 10.3 gsaturatedFat: 0.2 gservingSize: -sodium: 109 mgsugar: 4.2 gtransFat: : -unsaturatedFat: : -
Directions Pico Black-Eyed Peas
Directions
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Mix tomatoes, onion, jalapeno pepper, cilantro, and garlic together in a bowl, add lime juice and salt and mix well. Refrigerate pico de gallo until flavors blend, at least 4 hours.
Place black-eyed peas in a stockpot and pour in enough water to cover by 1 inch, bring to a boil. Reduce heat to medium-low and simmer until peas are tender, about 1 hour. Stir pico de gallo into peas.