Serves 4
255 min
Black-Eyed Peas & Mango Salsa
Recipe GLPR013671e82c45e8
A vibrant, chilled Southern salad combining tender black-eyed peas with fresh diced mango, tomatoes, and green onions in a bright lime-cumin vinaigrette. Perfect as a refreshing side dish or light entrée, best served after chilling for several hours to allow the flavors to meld.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
2 (15.5-ounce) cans black-eyed peas, drained and rinsed
3 medium tomatoes, diced into 1/4-inch pieces
2 ripe mangoes, peeled, pitted, and diced into 1/4-inch pieces
3 green onions, trimmed and sliced into 1/4-inch rounds
1/2 cup vegetable oil
1/4 cup white vinegar
1 tablespoon fresh lime juice
2 teaspoons ground cumin
1 teaspoon garlic powder
Salt and pepper to taste
Directions
In a large mixing bowl, combine the drained and rinsed black-eyed peas, diced tomatoes, diced mangoes, and sliced green onions.
In a small bowl or jar, whisk together the vegetable oil, white vinegar, lime juice, ground cumin, and garlic powder until well combined.
Pour the vinaigrette over the pea and vegetable mixture and stir gently to combine all ingredients evenly.
Season the salad with salt and pepper to your taste and mix well.
Cover the bowl with plastic wrap or a lid and refrigerate for at least 4 hours to allow the flavors to develop and meld together.
Give the salad a gentle stir before serving. Adjust seasoning if needed and serve chilled.
