Title: Black-Eyed Pea-And-Tomato Salsa
Categories: Appetizers, Beans/peas/, Eat-lf mail, Low fat
Yield: 14 Servings

Vegetable cooking spray
1 c Chopped onion
1/2 c Chopped lean Canadian-style
-bacon
2 Cloves garlic; minced
1/4 ts Ground cumin
1/4 ts Ground pepper
15 oz Black-eyed peas; (1 can)
-drained
14 1/2 oz No-salt-added whole
-tomatoes, (1 can) undrained
-and chopped
1/3 c Minced fresh cilantro
1 tb Finely chopped fresh
-jalapeno pepper

Coat a large nonstick skillet with cooking spray; place over medium heat
until hot. Add onion and next 2 ingredients; saute 5 minutes. Stir in cumin
and next 3 ingredients; bring to a boil.

Remove from heat; stir in remaining ingredients. Spoon into a bowl; cover
and chill 1 to 8 hours.

Yield: 3-1/2 cups (serving size: 1/4 cup).

Serve at room temperature with Italian bread or no-oil tortilla chips.

NOTES : Cal 162, Fat 4.6g, Carb 20.7g, Fib 4g, Pro 10.2g, Sod 144mg, CFF
25.3%.
Recipe by: Cooking Light, Nov/Dec 1994, page 118

Posted to Digest eat-lf.v097.n236 by Reggie Dwork on
Sep 18, 1997