Fresh Mango Salsa with Black-Eyed Peas

Ingredients

• 1 can Black-eyed Peas, Rinsed And Drained (15 Oz Can)
• 2 Ripe Mangoes Peeled, Pitted And Diced
• 1 Medium Red Bell Pepper, Cored Seeded, And Diced Small
• 1 Medium Green Bell Pepper, Cored, Seeded, And Diced Small
• ⅔ cups Red Onion, Diced Small
• ¾ cups Pineapple Juice
• ¼ cups Lime Juice
• ½ cups Fresh Cilantro Leaves
• 1 Tablespoon Ground Cumin

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Rinse and drain the black-eyed peas in a colander, then tip them into a large mixing bowl.

2. Add the diced mangoes, red bell pepper, green bell pepper and red onion to the bowl.

3. Chop the cilantro leaves finely and add them to the bowl with the cumin.

4. In a small bowl, stir together the pineapple juice and lime juice, then pour the mixture over the salsa.

5. Toss everything gently until evenly coated and the cumin is distributed throughout.

6. Cover and refrigerate for at least 30 minutes so the flavors blend.

7. Stir once more before serving chilled, or spoon into a bowl and serve with chips if desired.