All of the ingredients should be available at your local natural and organic food store.

Mango and Black-Eyed Pea Salsa

Makes about 4 cups

• 1/3 cup olive oil
• 1/2 cup vinegar
• Juice of 1 lime
• 2 teaspoons ground cumin
• 1 teaspoon garlic powder
• 2 15½ -ounce cans black-eyed peas, drained and rinsed
• 2 mangoes, diced
• 3 tomatoes, diced
• 3 green onions, finely chopped
• Salt and pepper, to taste

1. Combine oil, vinegar, lime juice, cumin and garlic powder in medium bowl.
2. Add black-eyed peas, mangoes, tomatoes and green onion; toss gently to coat.
3. Season with salt and pepper.
4. Refrigerate 4 hours and serve with tortilla chips.

Book Pick of the Day: The Bean Bible: A Legumaniac's Guide to Lentils, Peas, and Every Edible Bean on the Planet!

Recipe courtesy of Cook’s Ham