Title: Black-eyed pea-and-tomato salsa
 Categories: Appetizers, Beans/peas/, Eat-lf mail, Low fat
      Yield: 14 Servings
 
           Vegetable cooking spray
      1 c  Chopped onion
    1/2 c  Chopped lean Canadian-style
           -bacon
      2    Cloves garlic; minced
    1/4 ts Ground cumin
    1/4 ts Ground pepper
     15 oz Black-eyed peas; (1 can)
           -drained
 14 1/2 oz No-salt-added whole
           -tomatoes, (1 can) undrained
           -and chopped
    1/3 c  Minced fresh cilantro
      1 tb Finely chopped fresh
           -jalapeno pepper
 
  Coat a large nonstick skillet with cooking spray; place over medium
  heat until hot. Add onion and next 2 ingredients; saute 5 minutes.
  Stir in cumin and next 3 ingredients; bring to a boil.
  
  Remove from heat; stir in remaining ingredients. Spoon into a bowl;
  cover and chill 1 to 8 hours.
  
  Yield: 3-1/2 cups (serving size: 1/4 cup).
  
  Serve at room temperature with Italian bread or no-oil tortilla chips.
  
  NOTES : Cal  162, Fat 4.6g, Carb 20.7g, Fib 4g, Pro 10.2g, Sod 144mg,
  CFF 25.3%. Recipe