Black-Eyed Pea Salsa

Is it starting to feel like spring where you live yet? Word is, last weekend much of the U.S. experienced moderate temperatures and sunshine! I like to think that I have something to do with that. It feels like summer here in Orlando and I like the idea that everywhere I go, whether in person or in the blogosphere, I bring a little Florida weather.

Now that the outdoors are becoming more hospitable for picnics I recommend this recipe. I adapted it from one I picked up from a Publix lady cooking up an Apron's recipe. It makes about 2.5-3 cups, so if you're bringing it for a party you might want to double the recipe.


Black-Eyed Pea Salsa

Ingredients:
2 tbsp fresh lime juice
1 1/2 tbsp extra virgin olive oil
1 1/2 tbsp red wine vinegar
1/2 tsp salt
1/4 tsp pepper
1/4 trp garlic powder
1 (15.5oz) can black-eyed peas (drained and rinsed)
2 tbsp finely diced red onion
1/2 cup fresh diced tomato
1/4 cup diced green bell pepper
1-2 tbsp freshly chopped cilantro

Directions:
Whisk together first 4 ingredients in a medium bowl. Add remaining ingredients and mix well. Chill, and serve with plain pita chips.