Super Easy and Spicy Black Eyed Pea and Corn Salsa

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 brown rice. It's spicy and simple. Like our love!

• Preparation Time: 10 mins
• Cooking Time: 10 mins
• Total Time: 20 mins
• Calories: 203 Calories

Ingredients

• 1 ½ teaspoons ground cumin
• 1 ½ teaspoons curry powder
• 2 tablespoons light brown sugar
• 1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
• 1 (14 ounce) can whole kernel corn, drained
• 1 (15 ounce) can jalapeno black-eyed peas, drained

Recipe Instructions

Step 1

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.