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Black-Eyed Pea and Grilled Pineapple Salsa
Ingredients
-
4
slices cored fresh pineapple
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1
medium roma tomato
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2
1/2-inch thick slices sweet onion
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1
jalapeno pepper
-
1
15 ounce can black-eyed peas, rinsed and drained
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1/2
teaspoon finely shredded lime peel
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1
tablespoon lime juice
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1
tablespoon chopped fresh cilantro
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1
teaspoon olive oil
-
1
clove garlic, minced
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1/2
teaspoon ground cumin
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1/4
teaspoon salt
Directions
1. Place pineapple slices, whole tomato, onion slices, and jalapeno pepper on the rack of an uncovered grill directly over medium coals. Grill 5 to 10 minutes, or until lightly charred and onion is tender, turning occasionally. Chop pineapple, tomato, and onion. Seed and finely chop jalapeno.* Place in a medium bowl.
2. Add black-eyed peas, lime peel, lime juice, cilantro, olive oil, garlic, cumin, and salt; mix well. Makes 6 servings.
From the Test Kitchen
- Tip ** Because hot chile peppers, such as jalapenos, contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.
Nutrition Facts
(Black-Eyed Pea and Grilled Pineapple Salsa)
- Servings Per Recipe 6,
- Calories 75,
- Protein (gm) 3,
- Carbohydrate (gm) 15,
- Fat, total (gm) 1,
- Monosaturated fat (gm) 1,
- Dietary Fiber, total (gm) 3,
- Sugar, total (gm) 4,
- Vitamin A (IU) 194,
- Vitamin C (mg) 18,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 0,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 12,
- Sodium (mg) 297,
- Potassium (mg) 210,
- Calcium (DV %) 20,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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