Mango and Black-Eyed Pea Salsa Recipe

• 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

1. Combine oil, vinegar, lime juice, cumin and garlic powder in a medium bowl.
2. Add black-eyed peas, mangoes, tomatoes and green onion; toss gently to coat.
3. Season with salt and pepper.
4. Refrigerate for at least 4 hours before serving.
5. Serve with tortilla chips. 

This recipe originally aired in the April 2007 issue of Heart of the Home.

More form this issue:

• Baked Stuffed Sweet Potatoes with Apricot Recipe
• Cambozola, Peach and Spinach Turnovers Recipe
• Cherry Sauce Recipe
• 4 Ham Glazes
• Savory Ham Breakfast Tarts

More ideas from Capper's Farmer:

• Taco Salad Recipe
• Game-Winning Dips and Healthy Tips