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