Super Easy and Spicy Black Eyed Pea and Corn Salsa - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Jessica
I came up with this topping/side dish while trying to figure out how I could get the only two vegetables my husband eats into one dish. It's great over pan-fried fish, a healthy alternative to queso on enchiladas, and wonderful with bro
Ingredients
- 1 (15 ounce) can jalapeno black-eyed peas, drained
- 1 (14 ounce) can whole kernel corn, drained
- 1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
- 2 tablespoons light brown sugar
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons curry powder
Instructions
- Stir black-eyed peas, corn, and diced tomatoes with green chile peppers together in a saucepan over medium heat; cook until warm, about 5 minutes. Stir sugar, cumin, and curry powder into the peas mixture; continue cooking until until some of the liquid evaporates, about 5 minutes more.
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