Title: Blackeyed Pea-Tomato Salsa
Categories: Dip
Yield: 14 Servings

Vegetable cooking spray
1 c Onion; chopped
1/2 c Canadian bacon; chopped
2 Cloves garlic; minced
1/4 ts Cumin powder
1/4 ts Ground pepper
1 cn (15-oz) blackeyed peas;
-canned; drained
1 cn (14.5-oz) tomatoes; canned,
-undrained; chopped
1/3 c Fresh cilantro; chopped
1 tb Jalapeno; minced

From: smiler@gnn.com (Scott Miller)

Date: Sat, 20 Apr 1996 00:17:13

Recipe By: Cooking Light Magazine Nov/Dec 1994
1. Spray a large skillet with the cooking spray and saute the onion,
Canadian bacon, and garlic for 5 minutes.

2. Stir in the cumin, pepper, peas, and tomatos and bring mixture to a
boil.

3. Remove from heat, add remaining ingredients, and chill for 1 to 8 hours
before serving.

NOTES : Best served at room temperature. Serve with Italian bread or
tortilla chips. Serving size listed in magazine is 1/4 cup

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