Description
This southwest-inspired salsa will disappear when placed alongside an Easter ham and scooped up with tortilla chips. Combine the delicious flavors that complement ham and stir in some chopped fresh cilantro, if desired, just before serving.

Ingredients

• 1/3 cup olive oil
  
• 1/2 cup vinegar
  
• Juice of 1 lime
  
• 2 teaspoons ground cumin
  
• 1 teaspoon garlic powder
  
• 2 15 1/2-ounce cans black-eyed peas, drained and rinsed
  
• 2 mangoes, diced
  
• 3 tomatoes, diced
  
• 3 green onions, finely chopped
  
• Salt and pepper, to taste

Preparation
Combine oil, vinegar, lime juice, cumin and garlic powder in medium bowl. Add black-eyed peas, mangoes, tomatoes and green onion; toss gently to coat. Season with salt and pepper. Refrigerate 4 hours and serve with tortilla chips.

Nutrition
no information available

Serves
Makes: about 4 cups

Variations
no information available