East Indian Black-Eyed Pea Salsa

This heavily spiced but not-too-hot salsa can also be served chilled as a side dish, or heated through and served over hot basmati rice.

1 can (15 ounces) black-eyed peas, rinsed and drained
1  tomato, seeded and diced
1/2  red onion, diced
2 cloves {garlic}, minced
2 tablespoons chopped {cilantro} leaves
1 tablespoon grated fresh ginger root
2 teaspoons freshly ground {cumin seed}
1 teaspoon ground {turmeric}
1/2 teaspoon ground {cardamom}
1/4 teaspoon cayenne pepper
In a bowl, toss the black-eyed peas with the tomato, onion, garlic, cilantro, ginger, cumin, turmeric, and cardamom. Add cayenne pepper and salt to taste.

Ease of Preparation: Easy

Preparation Time: 10-15 min

Servings: makes about 3 cups

Recipe By: Gwyneth Donald

From:  Cook West: Seductive Salsa
Used with permission of Rio Nuevo