Try this delicious black eyed pea salsa that uses fresh cilantro from your the garden.
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.
Read about How to Grow Cilantro and Harvest Coriander Seeds. This fresh herb is used in the black eyed pea salsa recipe.
Contributing editor Barbara Pleasant gardens in southwest Virginia, where she grows vegetables, herbs, fruits, flowers and a few lucky chickens. Contact Barbara by visiting her website or finding her on Google+.
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