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.
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Ingredients
- 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
Preparation
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
- Cholesterol Content 0 mg
- 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