Description

A delicously healthy snack full of antioxidants

Ingredients

• 1  Cup(s) Black-Eyed Peas, dried
1
• 3  Cup(s) Water
2
• 1  Each Kombu Seaweed, 1"
3
• ½ one_half Each Red Onion, medium size, chopped
4
• ½ one_half Each Green Pepper, finely chopped
5
• ½ one_half Each Yellow Pepper, finely chopped
6
• ½ one_half Each Red Pepper, finely chopped
7
• 2  Table Spoon(s) Olive Oil
8
• 1  Table Spoon(s) White Wine or Apple Cider Vinegar
9
• 3  Table Spoon(s) Fresh Cilantro, roughly chopped
10
•  To Taste Salt
11
•  To Taste Pepper
12
• 3  Each Scallions, white & green parts, chopped (for garnish)
13
• 1  Each Jalapeno Pepper, chopped & seeded
14
• 1  Cup(s) Fresh Corn (about 2 ears)
15
• 2  Each Plum Tomatoes, seeded & diced
16
• 1  Each Garlic Clove, minced
17
• 1  Cup(s) Celery, minced
18
• 3  Table Spoon(s) Fresh Lime Juice or Lemon Juice
19
• ⅛ one_eighth Tea Spoon(s) Cayenne Pepper (optional)
20

Directions

1. In a large saucepan over high heat, combine peas, Kombu & water, bring to a boil
2. Cook for about 40 -45 minutes until tender, cool in large bowl
3. Add all of the vegetables to the bowl
4. Adjust with oil, vinegar, lime juice, salt and pepper, then garnish