Black-eyed Pea Salsa

15 ounces Black-eye beans canned

2 Tomato, raw, diced

2 Limes

1/2 teaspoon Cumin seed, ground

1 Tablespoon Olive oil

1 Tablespoon Cilantro, chopped

1 /4 teaspoon Salt

1 Green Onion Bunch

2 Garlic clove minced

Place peas in a colander, rinse with cold water and drain.

Extract the juice from the limes (about 3 Tablespoons).

Chop the onion bunch and combine with the rest of the

ingredients.

Stir in peas.

Cover and refrigerate at least 4 hours.

Serve with tortilla chips.

Yields 2 1/2 cups.