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Spicy Black-Eyed Pea And Jicama Salad

This dish made with black-eyed peas, chilies and cumin, give this salad a flavor staight from the islands.

Recipe by Canned Food Alliance
southern, lunch, dairy free, gluten free, nut free, sugar free, vegetarian, salad, sides, cinco de mayo


  • 2 cans (16 ounces each) black-eyed peas, rinsed and drained
  • 1 cup jicama, peeled and cut into matchstick strips (see note)
  • 1 cup medium-hot salsa
  • 2 cans (4 ounces each) chopped green chiles
  • 1/2 cup chopped red onion
  • 4 green onions, white and green parts, chopped
  • 1/2 cup roasted red bell pepper strips
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons lime juice, preferably fresh
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne (ground red pepper)
  • Salt and pepper, to taste


  1. Combine all ingredients.
  2. Cover and refrigerate until chilled.
  3. Toss before serving.