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Black-Eyed Pea Salsa




Source of Recipe


WRIC


List of Ingredients




1 (16-ounce) can black-eyed peas, drained
6 to 7 green onions, thinly sliced (include some green tops)
2 firm ripe medium tomatoes, chopped, seeds removed (see note)
2 garlic cloves, peeled and minced
½ to 3/4 cup chopped green or sweet red or yellow pepper, or a combination (optional)
3 tablespoons fresh lime juice
1 to 2 tablespoons finely snipped fresh cilantro (no stems)
1 tablespoon extra virgin olive oil
½ teaspoon ground cumin
Salt, cayenne pepper, and freshly ground black pepper to taste
Crisp tortilla chips or toasted pita-bread triangles


Recipe



Rinse black-eyed peas under cod running water and drain again thoroughly; set aside. In a medium bowl, combine remaining ingredients, except tortilla chips or pita-bread triangles. Stir in drained black-eyed peas. Cover and refrigerate for at least 4 hours. Serve with crisp tortilla chips or toasted pita-bread triangles as dippers.

Note: If firm ripe fresh tomatoes with a good flavor are not available or out-of-season, may use 1 drained (14 to 16-ounce) can diced tomatoes, if desired.

Variations:

May add 1 to 2 chopped fresh or drained canned jalapeno pepper(s) to vegetable mixture, if desired.
Omit black-eyed peas. Use 1 (14 to 16-ounce) can black beans; drain and rinse beans thoroughly and proceed as previously directed in recipe.

Makes 3 cups