Black-Eyed Pea Salad
1 16-ounce can black-eyed peas,
drained and rinsed
2 tomatoes, chopped
1 bunch green onions, sliced
1 jalapeno pepper, chopped
1 tablespoon chopped fresh cilantro
3 tablespoons fresh lime juice
1 tablespoon olive oil
1 to 2 cloves garlic, minced
1/2 teaspoon ground cumin
1/4 teaspoon salt
Place peas in a colander; rinse with cold water, and
drain. Combine black-eyed peas, tomatoes green onions, cilantro and jalapeno in
a bowl. Wisk lime juice, garlic, ground cumin, salt pepper, and olive oil
together. Pour over salad and toss until well mixed. Cover and refrigerate for
four hours. Very good served with Marinated Chicken in a