Black-Eyed Peas Salsa - cooking recipe

Ingredients

1 (16 oz.) can black-eyed peas, drained
2 tomatoes, chopped
1 bunch green onions, sliced
1 Tbsp. cilantro, chopped
3 Tbsp. fresh lime juice
1 Tbsp. olive oil
1 to 2 cloves garlic, minced
1/2 tsp. ground cumin
1/4 tsp. salt
leaf lettuce

Preparation

Place peas in a colander, rinse with cold water and drain. Combine tomatoes and next 7 ingredients in a medium bowl; stir in peas.
Cover and refrigerate at least 4 hours.
Place in a lettuce lined compote or bowl.
Serve with tortilla chips.
Yield:
2 1/2 cups.