Black-Eyed Pea and Grilled Pineapple Salsa

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  • Makes: 6 servings
  • Start to Finish: 40 mins

Black-Eyed Pea and Grilled Pineapple Salsa

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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

*

* 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.

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Nutrition Facts (Black-Eyed Pea and Grilled Pineapple Salsa)

  • Per serving:
  • 75 kcal ,
  • 1 g fat
  • (0 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 1 g monounsaturated fat ),
  • 0 mg chol. ,
  • 297 mg sodium ,
  • 15 g carb. ,
  • 3 g fiber ,
  • 4 g sugar ,
  • 3 g pro.
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