Black-Eyed Pea Salsa
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
.
Yield:
1.0 servings
Added:
Friday, December 18, 2009 - 12:36am
