| Printable Version | Grocery List | | (Recipe courtesy of Cook’s)  | Ingredients | 2 | cans (15 1/2 ounces) blackeye peas, drained and rinsed | | 3 | green onions, finely chopped | | 2 | mangoes, diced | | 3 | tomatoes, diced | | 1 | teaspoon garlic powder | | 2 | teaspoon ground cumin | | 1 | lime, juice only | | 1/4 | cup vinegar | | 1/3 | cup olive oil | | Salt and pepper, to taste | Directions | 1. | Combine oil, vinegar, lime juice, cumin, and garlic powder; thoroughly mix. Add peas, tomatoes, mangoes, and green onions and toss gently to coat. Season with salt and pepper to taste. Refrigerate four hours and serve with tortilla chips. | | 2. | Yield: approx. 4 cups Preparation time: 15 minutes Cooking time: none Ease of preparation: easy | | | |