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Spicy Black-Eyed Pea and Jicama salad
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    Spicy Black-Eyed Pea and Jicama salad

  • 3 cups dried black-eyed peas, soaked overnight, cooked until soft or 2 (16-ounce) cans, drained
  • 1 jicama, peeled and cut into -- ее (1 to 10) matchstick strips
  • 1 red onion, chopped
  • 4 green onions, white and green parts, chopped
  • 1 roasted red bell pepper, cut in strips
  • 3 cup chopped fresh cilantro or parsley
  • 1 ((16-ounce) jar medium-hot salsa
  • 2 (4-ounce) ca whole green chiles, roughly chopped
  • 2 tablespoons lime juice, preferably fresh
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 2 teaspoon cayenne (optional)
  • Salt & freshly-ground black pepper
  • In a large bowl, combine the black-eyed peas, jicama, red onion, green onion, red bell pepper, cilantro, salsa, green chiles, lime juice, chili powder, cumin, cayenne if using, and salt and pepper to taste. Toss to combine. Chill at least 4 hours for the flavors to marry. Serve chilled as a salad or at room temperature as a bed for grilled pork or chicken.

    Serves 8

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    Post Date: ???

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