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.