Southern Salsa

Southern Salsa

Also called Cowboy Caviar, this homemade dip will spice up your next gathering!


  • 1 can black-eyed peas, drained and rinsed (15.5 oz.)
  • 1⁄3 cup diced green onions
  • 1⁄3 cup diced green bell pepper
  • 1 small tomato, diced
  • 1⁄2 bunch fresh cilantro
  • 3 tablespoons lime juice
  • 1 teaspoon canola or vegetable oil
  • 1⁄2 teaspoon salt-free seasoning
  • 1⁄4 teaspoon black pepper


  1. Rinse black-eyed peas into a colander and then pour into medium bowl.
  2. Rinse green onion. Cut off ends. Slice into thin pieces to make 1/3 cup. Add to black-eyed peas.
  3. Rinse bell pepper. Place on cutting board. Cut off the top. Remove seeds inside. Dice into small pieces. Add to black-eyed pea mixture.
  4. Rinse tomato. Remove stem and core. Dice into small pieces. Add to black-eyed pea mixture.
  5. Rinse cilantro. Remove stems. Chop leaves into small pieces. Add to black-eyed pea mixture.
  6. Combine lime juice, oil, salt-free seasoning, and black pepper in small bowl. Stir well.
  7. Pour lime juice mixture over black-eyed pea mixture in medium bowl. Stir well.
  8. Serve as a salad or with baked flour tortilla chips.


MyPlate Exchanges:

1/2 cup vegetables

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