Black-Eyed Pea And Tomato Salsa

Recipe from: Cooking Light
Servings: 3 1/2 cups

1 vegetable cooking spray
1 c chopped onion
1/2 c chopped lean Canadian-style-bacon
2 cloves garlic; minced
1/4 tsp ground cumin
1/4 tsp 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 Tbsp 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.

Serve at room temperature with Italian bread or no-oil tortilla chips.

Per serving: 162 Calories (kcal); 5g Total Fat; (25% calories from fat); 10g Protein; 21g Carbohydrate; 7mg Cholesterol; 143mg Sodium Food Exchanges: 1 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates