Dannielle Randall Recipe ∘ Pico Black-Eyed Peas

Pico de gallo and black-eyed peas are a surprising marriage of flavor that are meant for each other.

Ingredients

• 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

Cooking Directions

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.
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

• calories151.3
• carbohydrateContent27.6 g
• fatContent0.6 g
• fiberContent5 g
• proteinContent10.3 g
• saturatedFatContent0.2 g
• sodiumContent109 mg
• sugarContent4.2 g