• 2 15 oz cans black-eyed peas, rinsed and drained 1 red pepper, diced small
• 1⁄4 red onion, diced small
• 1 cup of frozen corn (defrosted), fire roasted or freshly cut off of raw cob
• 1 small jalapeno, seeded and finely diced 1⁄2 cup cilantro, finely chopped
• 2 TBSP lime juice
• 2 TBSP red wine vinegar
• 1⁄4 tsp cumin
• 1⁄4 tsp salt

Mix all of the ingredients together in
a big bowl. Enjoy this recipe as a salad, serve as a dip with chips and veggies, take it to a picnic or BBQ, have it over a potato or wrap it in a tortilla.
Optional: add diced avocado, tomatoes and/or jicama;substitutepintobeansforblack-eyedpeas