Black-Eyed Pea Salsa with Mango
Delicious served with Baked Tortilla Chips.

Makes 2 cups

1 large poblano pepper
15 ounces canned black-eyed peas, rinsed and drained
1 medium ripe mango, peeled, pitted and diced
1/4 cup sweet onion, diced
1/2 red bell pepper, diced
1 jalapeno pepper, seeded and minced
1/4 cup chopped fresh cilantro
1/2 teaspoon finely grated lime zest
4 tablespoons fresh lime juice
2 teaspoons olive oil
Salt and freshly ground black pepper

Preheat the oven to broil. Broil the poblano pepper on a foil-lined baking sheet 5 inches from the heat for about 5 minutes on each side or until the pepper is charred. Place the pepper in a ziplock plastic bag and seal. Let stand for 10 minutes.

Combine the remaining salsa ingredients in a medium bowl. Peel the poblano pepper; slice open to remove and discard the seeds and membrane. Chop the pepper and add to the black-eyed pea mixture. Season with salt and pepper. Serve with bake tortilla chips.

Per Serving (Per 2 Tablespoons): 107 Calories; 1g Fat (7.7% calories from fat); trace Saturated Fat; 6g Protein; 19g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 5mg Sodium.  Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat.

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