Title: Black-Eyed Pea-And-Tomato Salsa
Categories: Appetizer Bean Eat Lowfat
Yield: 14 Servings

		Vegetable cooking spray
1	c	Chopped onion
1/2	c	Chopped lean canadian-style bacon
2		Cloves garlic; minced
1/4	ts	Ground cumin
1/4	ts	Ground pepper
15	oz	Black-eyed peas; (1 can) drained
14 1/2	oz	No-salt-added whole tomatoes, (1 can)
		Undrained and chopped
1/3	c	Minced fresh cilantro
1	tb	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: 3-1/2 cups (serving size: 1/4 cup).

Serve at room temperature with Italian bread or no-oil tortilla chips.

NOTES : Cal 162 Fat 4.6g Carb 20.7g Fib 4g Pro 10.2g Sod 144mg CFF 25.3% Posted to MM-Recipes Digest V4 #3 by nlm@attunix (Nancy Mintz)

Recipe by: Cooking Light, Nov/Dec 1994, page 118

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