Pico Black-Eyed Peas

Pico de gallo and black-eyed peas are a surprising marriage of flavor that are meant for each other.

Step: 1

Mix tomatoes, onion, jalapeno pepper, cilantro, and garlic together in a bowl; add lime juice and salt and mix well. Refrigerate pico de gallo until flavors blend, at least 4 hours.

Step: 2

Place black-eyed peas in a stockpot and pour in enough water to cover by 1 inch; bring to a boil. Reduce heat to medium-low and simmer until peas are tender, about 1 hour. Stir pico de gallo into peas.

Per Serving: 151 calories; protein 10.3g; carbohydrates 27.6g; fat 0.6g; sodium 109mg.

One of most clear way to pick a side dish is to look at your main dish (pasta, chicken, seared tofu) and pick more different. If you’re making pasta, go for a simple healthy dish . Made steak? Go for more light. If you’re making stir-fry with rice, it must not a best idea to adjust with make a rice salad.

This also can make to cooking process . You don’t want to push more often your oven by making to do list three dishes at once in there, or be rounding four pans on the stovetop . But sometimes you can made a dish do double-duty .