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Mango and Blackeye Pea Salsa

This salsa can be served with grilled fish or chicken.
Mango and Blackeye Pea Salsa

Recipe Source: USDA Soulful Recipes


  • 1 (15½-ounce) can blackeye peas, drained and rinsed
  • 1½ tomatoes, finely chopped
  • 1 mango, peeled and finely chopped
  • 2 green onions, chopped
  • 1 tablespoon vegetable oil
  • 1 tablespoon white vinegar
  • Juice of half a lime
  • 1 teaspoon ground cumin
  • ½ teaspoon garlic powder


  1. In a large bowl, combine all ingredients and mix well.
  2. Serve immediately or cover and refrigerate for up to 4 hours to allow the flavors to blend.
  3. Serve with baked pita or corn chips.
Serving Size: 1/2 cup
Total Fat2 g
Saturated Fat0 g
Cholesterol0 mg
Sodium108 mg
Total Carbohydrate14 g
Dietary Fiber3 g
Total Sugars0 g
Added Sugars included0 g
Protein4 g
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