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Pico de gallo and black-eyed peas are a surprising marriage of flavor that are meant for each other.
Ingredients
pico de gallo
- 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
Directions
Step 1
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.
Step 2
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.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 151 | |
| % Daily Value * | |
| Total Fat1g | 1% |
| Saturated Fat0g | 1% |
| Sodium109mg | 5% |
| Total Carbohydrate28g | 10% |
| Dietary Fiber5g | 18% |
| Total Sugars4g | |
| Protein10g | |
| Vitamin C8mg | 38% |
| Calcium56mg | 4% |
| Iron4mg | 20% |
| Potassium572mg | 12% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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