| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 3 |
c |
Dried black-eyed peas, soaked overnight,; cooked until or 2 (16-ounce) cans, drained |
| 10 |
oz |
Jicama, peeled and; cut into matchstick strips |
| 1 |
|
Red onion,; chopped |
| 4 |
|
Green onions, white and green parts,; chopped |
| 1 |
|
Roasted red bell pepper,; cut in strips |
| 3 |
c |
Chopped fresh cilantro or parsley |
| 1 |
|
(16-ounce) jar medium-hot salsa |
| 2 |
|
(4-ounce) cans whole green chiles,; roughly chopped |
| 2 |
tb |
Lime juice,; preferably fresh |
| 2 |
ts |
Chili powder |
| 1 |
ts |
Cumin |
| 2 |
ts |
Cayenne; (optional) |
|
|
Salt & freshly-ground black pepper |
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
Recipe By :WELL-STOCKED PANTRY SHOW#ND7035
Posted to MC-Recipe Digest V1 #281
Date: Wed, 6 Nov 1996 08:31:04 -0500
From: Meg Antczak <meginny@frontiernet.net>
A Message from our Provider:
“Just when you thought it was safe to ignore God . . .”