Recipe for Spicy Black-Eyed Pea and Jicama Salad

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Yield:

Ingredients:

Amount	Ingredient
3 cup	dried black-eyed peas soaked overnight,
	cooked until soft or 2 16 oz cans, drained
1 whl	jicama (8-10 oz)
	peeled and cut into matchstick strips
1 x	red onion chopped
4 x	green onions white and green
	parts, chopped
1 x	roasted red peppers cut in strips
3 cup	fresh cilantro or parsley, chopped
1 jar	salsa (16-ounce)
2 can	green chiles (4-ounce each),
	roughly chopped
2 tbl	lime juice preferably fresh
2 tsp	chili powder
1 tsp	cumin
2 tsp	cayenne optional

Instructions:

Instructions: In a large bowl, combine the black-eyed peas, jicama, red onion, green onion, red bell pepper, cilantro, salsa, green chiles, lime juice, chili powder, cumin, cayenne if using, and salt and pepper to taste.

Toss to combine. Chill at least 4 hours for the flavors to marry.

Serve chilled as a salad or at room temperature as a bed for grilled pork or chicken.

Serves 8

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