1(14-ounce)
can black-eyed peas, rinsed and drained
1/2
cup chopped bell pepper
1/2
cup thinly sliced green onions
1/2
cup refrigerated fresh salsa
(we
used jar and it was good)
1/2
cup chopped fresh cilantro
1
garlic clove, minced
1
Tablespoon fresh lime juice
1
teaspoon dried oregano
Combine all ingredients in a medium bowl: stir until well blended.
Cover and chill at least 2 hours or up to 8 hours
From Tina (Broussard) O'Brien