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Serve this version of a black bean salsa at your next party with tortilla chips or enjoy it as a salad.
Number of Servings: 10 (33 G )
Prep Time: 10 Minutes
Cook Time: 2 Hours
Ingredients
- 2 - 15.5 ounce cans black-eyed peas, drained
- 1 - 14.5 ounce can diced canned tomatoes, drained
- 2 small jalapeno peppers, stemmed, seeded and minced
- 1 small onion, chopped fine
- 1 red bell pepper, stemmed, seeded and chopped
- 1/4 cup chopped fresh cilantro leaves
- 6 tablespoons red wine vinegar
- 4 tablespoons olive oil
- 1/4 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
- 1/2 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 1/2 teaspoons ground cumin
- Extra cilantro leaves for garnish
Directions
Mix all ingredients in a medium bowl; cover and refrigerate 2 hours or up to 2 days. Before serving, adjust seasonings to taste, adding extra vinegar, salt and pepper. Transfer to a serving bowl. Garnish with a few sprigs of cilantro. Serve with pita chips, or baked corn tortilla chips.