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Elise Bauer

Elise Bauer
  • 15 minutes
  • Serves 4 to 6

INGREDIENTS

4 cups

cooked black-eyed peas (2 15-ounce cans, rinsed and drained)

8

green onions, just the green parts thinly sliced

1/2 cup

chopped cilantro

3

jalapeño chile peppers, stems and seeds removed (wear gloves! do not touch your eyes after handling them!), finely chopped

2

plum tomatoes, diced, or 1/2 cup of canned diced tomatoes, drained

1

yellow bell pepper, seeds and stem removed, diced

3 cloves

garlic, minced

2 tbsp

olive oil

2 tbsp

lime juice

1 tsp

ground cumin

Salt and black pepper,