BLACK-EYED PEA AND TOMATO SALSA

1 cup chopped tomatoes

1/4 cup chopped red onion
3 tbsp chopped poblano chile pepper (remove veins and seeds for less heat, if desired)
2 tbsp chopped fresh cilantro
2 1/2 tbsp fresh lime juice
1/4 tsp minced fresh garlic
1/8 tsp salt
1/8 tsp ground cumin
1/8 tsp freshly ground black pepper
1 can (15-16 oz) black-eyed peas, rinsed & drained

Place ingredients in a large bowl and toss to mix well.

Note: This recipe is from an old Cooking Light magazine in my collection.  I suggest serving with Beanito Chips for a healthy snack or side.