Split Pea Salsa

Most people think of salsa as a spicy chopped tomato condiment, but salsa merely means sauce. So, by extension, you can make a salsa out of all sorts of things. Here we use folate- and fiber-rich split peas to make a salsa with Mexican spices. And just so tomato fans won’t be disappointed, the salsa also has chopped grape tomatoes.

3 cups water
1-1/2 cups split peas
3 cloves garlic, minced
3/4 teaspoon salt
1/2 teaspoon oregano
1 tablespoon olive oil
1-1/2 teaspoons chili powder
3/4 teaspoon ground coriander
1/3 cup fresh lime juice
1/2 cup chopped cilantro
1/4 cup chopped grape or cherry tomatoes

1 In a medium saucepan, bring the water to a boil over medium heat. Add the split peas, garlic, 1/4 teaspoon of the salt, and the oregano, and reduce to a simmer. Cover and cook, stirring occasionally, until the split peas are tender, about 30 minutes. Drain.
2 Meanwhile, in a small skillet, heat the oil over low heat. Add the chili powder and coriander, and cook until fragrant, about 30 seconds.
3 Scrape the spiced oil into a large bowl and whisk in the lime juice and the remaining 1/2 teaspoon salt. Stir in the hot split peas, the cilantro, and tomatoes. Serve warm, at room temperature, or chilled. Makes 4 cups

Makes 6 cups servings.
Per 1/2 cup: 100 calories, 1.5g total fat (0.2g saturated), 0mg cholesterol, 7g dietary fiber, 16g carbohydrate, 6g protein, 154mg sodium.