Black Eyed Pea Salsa - cooking recipe

Ingredients

4 oz dried black eyed peas, soaked in cold water overnight, drained
1 (10 oz) can corn kernels, rinsed
6 None red radishes, scrubbed, finely chopped
3 tbsp coarsely chopped fresh flat-leaf parsley leaves
1 clove garlic, minced
2 tbsp lemon or lime juice
None None tortilla chips, to serve

Preparation

Place beans in a medium saucepan. Cover with cold water. Bring to a boil over medium heat then reduce heat and cook, uncovered, for 45-50 mins, or until tender. Rinse under cold water until cool then drain and transfer to a large glass bowl.
Add remaining ingredients and toss to combine. Season then serve with tortilla chips.