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Ingredientes
- 3 c. dry black-eyed peas soaked overnight,
- Â Â cooked till soft or possibly 2 16 ounce cans, liquid removed
- 1 whl jicama (8-10 ounce)
- Â Â peeled and cut into matchstick strips
- 1 x red onion minced
- 4 x green onions white and green
- Â Â parts, minced
- 1 x roasted red peppers cut in strips
- 3 c. fresh cilantro or possibly parsley, minced
- 1 jar salsa (16-oz)
- 2 can green chiles (4-oz each),
- Â Â roughly minced
- 2 Tbsp. lime juice preferably fresh
- 2 tsp chili pwdr
- 1 tsp cumin
- 2 tsp cayenne optional
- Â Â Salt & freshly-grnd black pepper
Direcciones
- In a large bowl, combine the black-eyed peas, jicama, red onion, green onion, red bell pepper, cilantro, salsa, green chiles, lime juice, chili pwdr, cumin, cayenne if using, and salt and pepper to taste.
- Toss to combine. Refrigerateat least 4 hrs for the flavors to marry.
- Serve chilled as a salad or possibly at room temperature as a bed for grilled pork or possibly chicken.
- Serves 8
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 182g | |
| Recipe makes 8 servings | |
| Calories 58 | |
| Calories from Fat 5 | 9% |
| Total Fat 0.56g | 1% |
| Saturated Fat 0.08g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 274mg | 11% |
| Potassium 300mg | 9% |
| Total Carbs 12.86g | 3% |
| Dietary Fiber 5.9g | 20% |
| Sugars 2.75g | 2% |
| Protein 1.66g | 3% |
