Please enjoy this month's selection:

• 1-1/2 cups chopped seeded tomato
• 1/3 cup thinly sliced green onions
• 2 tablespoons canned chopped green chiles
• 2 tablespoons white wine vinegar
• 1 tablespoon minced seeded jalapeno pepper
• 1 tablespoon chopped fresh cilantro
• 1 teaspoon olive oil
• ¼ teaspoon salt
• ¼ teaspoon ground cumin
• 1/8 teaspoon pepper
• 1 garlic clove, minced
• 1 (15.8 ounce) can black-eyed peas, drained
• Jalapeno slices (optional)
• Cilantro sprigs (optional)

Instructions:
Combine all ingredients in a bowl. Cover and chill. Garnish with jalapeno slices and cilantro sprigs, if desired. Serve with baked tortilla chips.

Yield: 3 ½ cups (serving size: ¼ cup)

Submitted by:

Judy Malloy Director of Nutrition Services Hallsville R-IV Schools