Salsa with a twist - perfect for summer or for New Year's parties!
Ingredients - Makes 2 and 1/2 cups.
2 cups cooked black eyed peas, rinsed and drained well
2 tomatoes, chopped
1 bunch green onions, sliced
2 tablespoons cilantro, chopped
3 tablespoons lime juice (lemon if you don't have limes)
1 tablespoon olive oil
1 clove garlic, minced
1/2 teaspoon ground cumin
1/4 teaspoon salt
dash black pepper
2 cups cooked black eyed peas, rinsed and drained well
2 tomatoes, chopped
1 bunch green onions, sliced
2 tablespoons cilantro, chopped
3 tablespoons lime juice (lemon if you don't have limes)
1 tablespoon olive oil
1 clove garlic, minced
1/2 teaspoon ground cumin
1/4 teaspoon salt
dash black pepper
Steps
- In a bowl combine: all ingredients except peas.
- Gently stir in peas and refrigerate for at least 3 - 4 hours.
- Serve with tortilla chips! Refrigerate any leftover and use within 3 to 4 days.