Southern Salsa
Claudette Bailey

Southern Salsa

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


  • 1 can (15.5 oz.) black-eyed peas
  • 3 green onions
  • 1 green bell pepper
  • 1 small tomato
  • 1⁄2 bunch cilantro
  • 3 tablespoons lime juice
  • 1 teaspoon vegetable oil
  • 1⁄2 teaspoon salt-free seasoning
  • 1⁄4 teaspoon black pepper



  1. Wash hands with soap and water. 
  2. Wipe top of black-eyed peas can with a damp paper towel and open. Rinse black-eyed peas into a colander and then pour into medium bowl. 
  3. Gently rub green onions, bell pepper, tomato, and cilantro under cool, running water.  
  4. Thinly slice green onions to make 1/3 cup. Dice the bell pepper and tomato. Chop cilantro (about ½ cup). Add the 1/3 cup green onions and all the bell pepper, tomato, and cilantro to black-eyed peas. 
  5. Combine lime juice, oil, salt-free seasoning, and black pepper in small bowl. Stir well. Pour lime juice mixture over black-eyed pea mixture in medium bowl.  
  6. Stir well and enjoy immediately or store in the refrigerator at or below 40-degrees Fahrenheit until ready to serve. Serve as a salad or with baked flour tortilla chips.

Black and white nutrition facts label for SOuthern Salsa

Woman and Daughter Cooking
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