From Mother Earth News
Adapted from Barbara Pleasant’s forthcoming book, The Whole Herb, to be published by Square One Publishers.
Black-Eyed Pea Salsa
In addition to black-eyed peas, any kind of fresh or canned beans can be used for this recipe, which is sometimes called garden caviar. (Chop the vegetables into small pieces no larger than the peas.) This salsa will keep in the refrigerator for several days.
1 14-ounce can black-eyed peas or small beans, rinsed and drained
1 hot pepper, finely minced
1 small cucumber, peeled and chopped
1 tomato, chopped
1/2 cup cilantro leaves, finely chopped
Juice of 1 lime
1 tablespoon vinegar
1 teaspoon sugar teaspoon cumin teaspoon salt
1 tablespoon olive oil
Combine all ingredients in a bowl. Serve with tortilla chips or use as a filling for soft tacos or pitas. Serves 4.