Mango And Black-Eyed Pea Salsa - cooking recipe

Ingredients

2 (15 1/2 ounce) cans black-eyed peas, drained and rinsed
3 green onions, finely chopped
2 mangoes, diced
3 tomatoes, diced
1 teaspoon garlic powder
2 teaspoons ground cumin
1 lime, juice only
1/4 cup vinegar
1/3 cup olive oil
salt and pepper, to taste

Preparation

Combine oil, vinegar, lime juice, cumin, and garlic powder; thoroughly mix.
Add peas, tomatoes, mangoes, and green onions and toss gently to coat.
Season with salt and pepper to taste.
Refrigerate four hours and serve with tortilla chips.