Mango and Blackeye Pea Salsa Recipe

  • 2 cans (15 1/2 ounces) blackeye peas, drained and rinsed
  • 3 green onions, finely chopped
  • 2 mangoes, diced
  • 3 tomatoes, diced
  • 1 teaspoon garlic powder
  • 2 teaspoons ground cumin
  • 1 lime, juice only
  • 1/4 cup vinegar
  • 1/3 cup olive oil
  • salt and pepper, to taste
  • Combine oil, vinegar, lime juice, cumin, and garlic powder; thoroughly mix. Add peas, tomatoes, mangoes, and green onions and toss gently to coat. Season with salt and pepper to taste. Refrigerate four hours and serve with tortilla chips.
  • Yield: approx. 4 cups Preparation time: 15 minutes Cooking time: none Ease of preparation: easy
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