Black-Eyed “Peacadillo” Salad | Willy Street Co-op

Ingredients

• 2 cups cooked black-eyed peas, drained
• 1/2 cup green bell pepper, diced
• 2 green onions, trimmed and thinly sliced
• 1 jalapeño pepper, seeded and minced
• 1 cup corn kernels, cooked
• 1 medium tomato, diced
• 1/4 cup pimiento-stuffed green olives, roughly chopped
• 1/4 cup raisins
• 2 garlic cloves, minced
• 2 tablespoons olive oil
• 1 lime, juiced
• 2 tablespoons red wine vinegar
• 1 1/2 teaspoons ground cumin
• 1 teaspoon chili powder
• Pinch of cayenne pepper (optional)
• 3/4 teaspoon sea salt
• 1/4 teaspoon ground black pepper