Spicy black-eyed pea and jicama salad
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Dried black-eyed peas, soaked overnight,; cooked until or 2 (16-ounce) cans, drained |
| 10 | ounces | 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 | cups | Chopped fresh cilantro or parsley |
| 1 | (16-ounce) jar medium-hot salsa | |
| 2 | (4-ounce) cans whole green chiles,; roughly chopped | |
| 2 | tablespoons | Lime juice,; preferably fresh |
| 2 | teaspoons | Chili powder |
| 1 | teaspoon | Cumin |
| 2 | teaspoons | Cayenne; (optional) |
| Salt & freshly-ground black pepper | ||
Directions
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@...>