Spicy Black-Eyed Pea and Jicama Salad

Yield: 1 Servings
3cDried black-eyed peas, soaked overnight,; cooked until or 2 (16-ounce) cans, drained
10ozJicama, peeled and; cut into matchstick strips
1Red onion,; chopped
4Green onions, white and green parts,; chopped
1Roasted red bell pepper,; cut in strips
3cChopped fresh cilantro or parsley
1(16-ounce) jar medium-hot salsa
2(4-ounce) cans whole green chiles,; roughly chopped
2tbLime juice,; preferably fresh
2tsChili powder
2tsCayenne; (optional)
Salt & freshly-ground black pepper