Source: Better Homes and Gardens


Recipe Summary test

40 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • Add black-eyed peas, lime peel, lime juice, cilantro, olive oil, garlic, cumin, and salt; mix well. Makes 6 servings.


* 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

75 calories; fat 1g; carbohydrates 15g; mono fat 1g; insoluble fiber 3g; sugars 4g; protein 3g; vitamin a 194.4IU; vitamin c 17.7mg; thiamin 0.1mg; niacin equivalents 0.2mg; vitamin b6 0.1mg; folate 12.1mcg; sodium 297mg; potassium 210mg; calcium 20.2mg; iron 1.1mg.