Black Eyed Pea Salsa

Salsa with a twist - perfect for summer or for New Year's parties! 

Sauces

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 fresh 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

1. In a bowl combine:  all ingredients except peas.
2. Gently stir in peas and refrigerate for at least 3 - 4 hours.
3. Serve with tortilla chips!  Refrigerate any leftover and use within 3 to 4 days.