Black-Eyed Pea Salsa
By: Karlyn Oyama
Published: Friday, December 18, 2009 - 12:36am

Ingredients




1 can black-eyed peas - (16 oz) rinsed, drained
2 tomatoes chopped
1 bn green onions sliced
1 tablespoon chopped fresh cilantro
3 tablespoons fresh lime juice
1 can Rotel tomatoes - (10 oz) partially drained
1 tablespoon olive oil
1 garlic clove - (to 2) minced
1/2 teaspoon ground cumin
1/4 teaspoon salt
Red pepper to taste
Leaf lettuce

Preparation

1 Combine tomatoes and remaining ingredients except lettuce in a medium bowl. Stir in peas. Cover and refrigerate at least 4 hours. 2 Place in a lettuce-lined compote or bowl. Serve with tortilla chips. 3 This recipe yields 2 1/2 cups. 4 Yield: 2 1/2 cups