Ingredients

3 cups black eyed peas (rehydrated dry beans or canned that have been rinsed well); or, you could use black beans, such as Bush’s Black Beans and/or garbanzo beans

2 cups corn, fresh or defrosted frozen

2 cups jicama, diced small

1 cup red onion, minced

1 medium red pepper, seeded, stemed and diced small

1 medium plum tomato, cored, diced

2 medium jalapenos, seeded and minced

5 garlic cloves, minced

1/4 cup minced cilantro

3 scallions, sliced thin

4 tablespoons olive oil

2 tablespoons red wine vinegar

2 teaspoons kosher salt

juice of half a lime

Preparation

  1. Add all ingredients to a large bowl and toss to combine. Cover and refrigerate an hour or more.