4 cups of cooked black-eyed peas (2 15-ounce cans, rinsed and drained)8 green onions, just the green parts thinly sliced1/2 cup chopped cilantro3 jalape?o chile peppers, stems and seeds removed (wear gloves! do not touch your eyes after handling them!), finely chopped2 plum tomatoes, diced, or 1/2 cup of canned diced tomatoes, drained1 yellow bell pepper, seeds and stem removed, diced3 cloves garlic, minced2 Tbsp olive oil2 Tbsp lime juice1 teaspoon ground cuminSalt and black pepper, to taste
1 In a medium bowl, stir together the black-eyed peas, green onion greens, cilantro, chopped jalape?o, tomatoes, bell pepper, and garlic.
2 In a separate bowl, whisk together the olive oil, lime juice, and cumin. Pour over the the black-eyed pea mixture. Stir to coat. Add salt and pepper to taste.
Best chilled for several hours. Serve cold as a side salad or with tortilla chips.
Yield: Serves 4-6.
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