![](https://cdn.statically.io/img/www.allrecipes.com/thmb/_TGjGjrZG6ahEIxgzLqvoc7uQk4=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/1922433-a9ee3a1d445e4f1798f4a4c0d04486a4.jpg)
Ingredients
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2 (15.8 ounce) cans black-eyed peas, drained
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1 (14.5 ounce) can petite diced tomatoes, drained
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2 fresh medium jalapeños, stemmed, seeded and minced
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1 small onion, cut into small dice
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½ yellow bell pepper, stemmed, seeded and cut into small dice
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¼ cup chopped fresh cilantro
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6 tablespoons red wine vinegar
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6 tablespoons olive oil (not extra virgin)
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½ teaspoon salt
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½ teaspoon ground black pepper
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½ teaspoon garlic powder
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1 teaspoon dried oregano
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1 ½ teaspoons ground cumin
Directions
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Mix all ingredients in a medium bowl; cover and refrigerate 2 hours or up to 2 days. Before serving, adjust seasonings to taste, adding extra vinegar, salt and pepper. Transfer to a serving bowl.
From the Editor
Copyright 2006 USA WEEKEND and columnist Pam Anderson. All rights reserved.
Nutrition Facts (per serving)
40 | Calories |
2g | Fat |
4g | Carbs |
1g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 40 | |
Calories 40 | |
% Daily Value * | |
Total Fat 2g | 3% |
Saturated Fat 0g | 2% |
Sodium 112mg | 5% |
Total Carbohydrate 4g | 1% |
Dietary Fiber 1g | 3% |
Total Sugars 0g | |
Protein 1g | 2% |
Vitamin C 5mg | 5% |
Calcium 10mg | 1% |
Iron 1mg | 3% |
Potassium 65mg | 1% |
* 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.