Black Eyed Pea Salsa

I wanted something a little different to start off lucky 2014, so why not black eyed peas in a salsa?  I saw some recipes on the internet, but none realy tripped my trigger, if you know what I mean.  Perhaps I should not have spent my entire military career in Texas.  I am anti-gun for the most part (see previous metaphor).  Then I thought why not emulate my friend Dana, and include more completely original recipes instead of tweaking everyone else?  That says TWEAKING not TWERKING.

Black Eyed Pea Salsa with Mango


1 15-ounce can black eyed peas, drained or 2 cups cooked black eyed peas , drained

1 cup tomatoes, cut into small dice

1 cup mango, peeled and cut into small dice

1 4-ounce can diced green chilies, drained or undrained

4 green onions, chopped

1 tablespoon vegetable oil

1 lime, juiced

1 teaspoon ground cumin


Freshly ground black pepper

Chopped fresh coriander (cilantro), optional


Uh.  Combine all ingredients.

This tastes best if made around 4 hours in advance.

Serves 4.

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