Title: Spicy Black-Eyed Pea and Jicama Salad
Categories: New, Text, Import
Yield: 1 Servings

3 c Dried black-eyed peas,
-soaked overnight,; cooked
-until or 2 (16-ounce)
-cans, drained
10 oz Jicama, peeled and; cut into
-matchstick strips
1 Red onion,; chopped
4 Green onions, white and
-green parts,; chopped
1 Roasted red bell pepper,;
-cut in strips
3 c Chopped fresh cilantro or
-parsley
1 (16-ounce) jar medium-hot
-salsa
2 (4-ounce) cans whole green
-chiles,; roughly chopped
2 tb Lime juice,; preferably
-fresh
2 ts Chili powder
1 ts Cumin
2 ts Cayenne; (optional)
Salt & freshly-ground black
-pepper

In a large bowl, combine the black-eyed peas, jicama, red onion, green
onion, red bell pepper, cilantro, salsa, green chiles, lime juice, chili
powder, cumin, cayenne if using, and salt and pepper to taste. Toss to
combine. Chill at least 4 hours for the flavors to marry. Serve chilled as
a salad or at room temperature as a bed for grilled pork or chicken.

Serves 8
Recipe By :WELL-STOCKED PANTRY SHOW#ND7035

Posted to MC-Recipe Digest V1 #281

Date: Wed, 6 Nov 1996 08:31:04 -0500

From: Meg Antczak