Spicy Black-Eyed Pea and Jicama Salad
Yield: | 1 Servings |
Categories: |
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 |
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