Texas Caviar

Patty Woodard Arra
Texas Caviar

4 cups blackeyed peas. (2-15oz cans rinsed and drained)
8 green onions (just green part, chopped thin)
1/2 C chopped cilantro
3 jalepeno's seeds and stem removed, chopped small
2 plum tomatoes chopped
1yellow bell pepper stem and seeds removed, chopped
3cloves garlic minced
2 T olive oil
2 T lime juice
1 t ground cumin
Salt and pepper to taste

In medium bowl combine first 7 ingrdients. In separate bowl whisk together olive oil, lime juice, and cumin. Pour over pea mixture. Stir to coat. Add salt and pepper to taste. Best chilled for several hours. Serve with tortilla chips oras side salad