Recipe - Blackeyed Pea-Tomato Salsa

Vegetable cooking spray
1 cup Onion; chopped
One half cup Canadian bacon; chopped
2 Cloves garlic; minced
One fourth teaspoon Cumin powder
One fourth teaspoon Ground pepper
1 cn (15oz) blackeyed peas;
canned; drained
1 cn (14.5oz) tomatoes; canned,
undrained; chopped
1/3 cup Fresh cilantro; chopped
1 tablespoon Jalapeno; minced

From: smiler@gnn.com (Scott Miller)

Date: Sat, 20 Apr 1996 00:17:13

Recipe By: Cooking Light Magazine Nov/Dec 1994
1. Spray a large skillet with the cooking spray and saute the onion,
Canadian bacon, and garlic for 5 minutes.

2. Stir in the cumin, pepper, peas, and tomatos and bring mixture to a
boil.

3. Remove from heat, add remaining ingredients, and chill for 1 to 8 hours
before serving.

NOTES : Best served at room temperature. Serve with Italian bread or
tortilla chips. Serving size listed in magazine is One fourth cup

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