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Mango and Black-Eyed Pea Salsa Recipe

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By Capper's Farmer | Jun 7, 2018

1 / 2
Impress your guests next time you say you will bring the salsa!
2 / 2
  • 4 cups

    SERVINGS

    Ingredients

  • 1/3 cup olive oil
  • 1/2 cup vinegar
  • Juice of 1 lime
  • 2 teaspoons ground cumin
  • 1 teaspoon garlic powder
  • 2 cans (15.5 oz. each) black-eyed peas, drained and rinsed
  • 2 mangoes, diced
  • 3 tomatoes, diced
  • 3 green onions, finely chopped
  • Salt and pepper, to taste

Directions

  • Combine oil, vinegar, lime juice, cumin and garlic powder in a medium bowl.
  • Add black-eyed peas, mangoes, tomatoes and green onion; toss gently to coat.
  • Season with salt and pepper.
  • Refrigerate for at least 4 hours before serving.
  • Serve with tortilla chips. This recipe originally aired in the April 2007 issue of Heart of the Home.

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Published on Jun 7, 2018