Good Lifestyle

You haveSalsa loved For a long time ... But sometimes it's hard to find a sarsa recipe that brings something else at the table. Thanks to the executive chief of Churchill Downs, David Danielson, this black-eyed pea and corn salsa is the unexpected application you did not know you needed.

Nutritionally, it's hard to think of a plunge that could beat that. This salsa is low in fat, lower in sodium than many salsas jarter and super clean consumption consumption. In addition, black-eyensive peas and help black beans combine to pack a severe protein, while peppershave almost more benefits than we can count.

Then garlic, cumin and roast jalapeño? Even if they were not so healthy, you would just like them for the flavor! That you divert or keep it small this summer, consider pairing this pea with black eyes and corn salsa with aBlossom Orange-Blossom.

Serves 12

You will need

3 (15 ounces) Black-eyed peas
1 (15 ounces) Can of black beans
1 (15 ounces) fully mild core corn box
1 white onion Spanish small diced
Green onions of 3 ounces finely cut (using soft and white green parts)
1 red pepper little small diced
1 pepper yellow pepper small diced
½ bouquet of fresh coriander leaves, finely chopped
2 Peppers Jalapeño roasted peeled, seeded and diced
2 Fresh zest and juice limes
1 teaspoon of cumin powder
1 dark chile powder teaspoon
1 tablespoon of fresh chopped garlic
1 teaspoon of the hot sauce of the cholula

How to do it

1. In a large mixing bowl, season the onion in dice, peppers and Jalapeño with salt and pepper.
2. Combine all ingredients together and add the salted fresh cut vegetables the last time.
3. Taste and adjust the seasoning to your preference.
4. Serve with your favorite chips and pork sleeves.

If you like to discover the food of the soul in its own, new ways, check thisSud Shrimp Sucking Salad Recipe.

Sign up for theEat this, not that! Newsletter for daily recipes and new foods in your inbox!