4cupscooked black-eyed peas (or 2 (15-ounce) cans), drained and rinsed of all juice
1/2cupdiced red onion
2clovesfresh garlic, minced
1cupdiced grape tomatoes
2jalapeño chiles, seeded and diced
1red bell pepper, seeds and stem removed, diced
1/2cupcilantro, chopped
2tablespoonsolive oil
2tablespoonslime juice
1teaspoonground cumin
1/4teaspooncayenne
Salt
Black pepper
Instructions
In a large bowl, stir together the black-eyed peas, red onion, garlic, grape tomatoes, jalapeño, red bell pepper, cilantro, olive oil, lime juice, cumin, and cayenne until well combined. Taste and adjust seasonings, adding salt and black pepper to taste.
Chill for 4 hours. Serve cold either as a side salad or dip. Will keep in the refrigerator for 3 days.