Black-Eyed Pea 
& Pineapple Salsa

This smoky-sweet salsa is incredibly versatile – spoon into lettuce leaves and top with stir-fried veggies for quick wraps, spoon into halved mini bell peppers for an easy appetizer (as shown here), or enjoy as a snack with tortilla chips or over sliced baguette. Mashing some of the mixture gives it a slightly creamy, scoopable texture.
Black Eyed Pea and Pineapple Salsa

Black-Eyed Pea 
& Pineapple Salsa

  • Duration
  • Prep Time
  • 6Servings


  • 2 
vine-ripened tomatoes, 
finely chopped
  • 1 
each small green and red bell pepper, finely chopped
  • 1 stalk celery, finely chopped
  • 1 
jalapeño chile pepper, seeded and finely chopped
  • 1½ cups 
cooked black-eyed peas
  • ½ cup finely chopped pineapple
  • ¼ cup finely chopped red onion
  • 2 tbsp extra-virgin olive oil
  • 2 tbsp 
finely chopped 
fresh cilantro
  • 1 tbsp 
apple cider vinegar 
(TRY: Bragg Organic 
Apple Cider Vinegar)
  • 1 tsp smoked paprika
  • 1 tsp pure maple syrup
  • ½ tsp 
each sea salt and ground black pepper


In a large bowl, stir together all ingredients. Using a fork, mash about one-quarter of the mixture together; 
stir to combine. Refrigerate in an airtight container for up to 4 days.

Nutrition Information

  • Serving Size: 1/6 of salsa
  • Calories: 122
  • Carbohydrate Content: 16 g
  • Fat Content: 5 g
  • Protein Content: 4 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 291 mg
  • Sugar Content: 6 g
  • Monounsaturated Fat Content: 4 g
  • Polyunsaturated Fat Content: 1 g