Recipe - Black-Eyed Pea-And-Tomato Salsa

Vegetable cooking spray
1 cup Chopped onion
One half cup Chopped lean Canadianstyle
bacon
2 Cloves garlic; minced
One fourth teaspoon Ground cumin
One fourth teaspoon Ground pepper
15 ounce Blackeyed peas; (1 can)
drained
14 One half ounce Nosaltadded whole
tomatoes, (1 can) undrained
and chopped
1/3 cup Minced fresh cilantro
1 tablespoon Finely chopped fresh
jalapeno pepper

Coat a large nonstick skillet with cooking spray; place over medium heat
until hot. Add onion and next 2 ingredients; saute 5 minutes. Stir in cumin
and next 3 ingredients; bring to a boil.

Remove from heat; stir in remaining ingredients. Spoon into a bowl; cover
and chill 1 to 8 hours.

Yield: 3One half cups (serving size: One fourth cup).

Serve at room temperature with Italian bread or nooil tortilla chips.

NOTES : Cal 162, Fat 4.6g, Carb 20.7g, Fib 4g, Pro 10.2g, Sod 144mg, CFF
25.3%.
Recipe by: Cooking Light, Nov/Dec 1994, page 118

Posted to Digest eatlf.v097.n236 by Reggie Dwork reggie@reggie.com on
Sep 18, 1997