Black-Eyed Pea Salsa - cooking recipe

Ingredients

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

Preparation

Place peas in colander.
Rinse with cold water; drain. Combine tomatoes and next seven ingredients in medium bowl; stir in peas.
Cover and refrigerate at least 4 hours.
Serve with tortilla chips.