Spicy Black-Eyed Pea and Jicama Salad

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Spicy Black-Eyed Pea and Jicama Salad

 

2 16 ounce cans black-eyed peas, rinsed and drained

1 cup jicama, peeled and cut into matchstick strips

(see note)

1 cup medium-hot salsa

2 4 ounce cans chopped green chiles

1/2 cup chopped red onion

4 green onions, white and green parts, chopped

1/2 cup roasted red bell pepper strips

1/4 cup chopped fresh cilantro

2 tablespoons lime juice, preferably fresh

2 teaspoons chili powder

1 teaspoon ground cumin

1/4 teaspoon cayenne

salt and pepper, to taste

 

Combine all ingredients; cover and refrigerate until

chilled. Toss before serving. Serves 8.

 

 

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