Black Eyed Pea Salsa

I made this for dinner last night, serving it up next to cheese and chicken quesadillas.  I won't pretend the kids liked the salsa as much as the quesadillas, but they ate their portion and my youngest had seconds.  The salsa has great flavor and plenty of fresh texture.  It was even better the second day for lunch after everything had mingled in the fridge overnight.    

About 3 1/2 to 4 cups cooked black-eyed peas (equivalent of 2 15.5-ounce cans, rinsed, drained; OR start with 2 cups dried, cover with salted water, bring to a boil then simmer about an hour or until the peas are fully cooked, adding water as necessary)

1/4 to 1/2 cup of chopped, cooked, mild green chilies OR 1/4 cup chopped pickled jalapeños (it's all to taste - I used half of a fresh jalapeño (no cooking) and 1/4 cup pickled jalapeños)

1/2 - 1 cup roasted red bell pepper, chopped

one bunch of green onions, thinly sliced, about 1/2 cup total

1 bunch of cilantro, chopped, about one cup

2 Tbsp olive oil

2 Tbsp red wine vinegar

1 tsp dried oregano

1/4 tsp ground cumin

1/2 tsp salt

black pepper

This is as easy as throwing everything together and gently stirring until combined.  

Taste and adjust seasonings for your crowd.    

Serve with chips, nachos, quesadillas, or warm tortillas.