I love salsa!  Especially summer salsa that highlights the season's finest flavors.  It is even better when the produce emerges from the faithful care of your own garden.  Here in Boston, tomatoes have come on slow this year, but if you are patient, you may be able to gather your harvest in the next few weeks and enjoy them in the salsa recipe below.

This salsa is delicious and well-balanced in that it combines protein, carbohydrates (veggies/fruits), herbs and heart healthy fat to give you a satisfying and healthy snack.  I'm always interested in combining my veggies and fruit with a little bit of protein and high quality fat to get the most bang for my buck. (And here is why.) This recipe does just that.  Feel free to adjust the quantities of ingredients to your liking.  This recipe is quite forgiving and you really can't go wrong.  You can also easily double this recipe for a larger gathering.  Happy summer and enjoy these last few weeks!

Black-eyed Pea Salsa:

1 16oz can black-eyed peas, drained and rinsed

2 - 4 Roma or Plum tomatoes, chopped

1 bunch green onions (scallions)

1/3c - 1/2c chopped cilantro

3T fresh lime juice

1-2T EVOO (extra virgin olive oil)

1-2 cloves of garlic (minced)

1/2tsp ground cumin (you can toast the cumin in a dry pan on the stove for 1-2 minutes (over medium/low) to soften the bitterness)

1/4tsp sea salt or Himalayan pink salt

Combine all the ingredients in a bowl.  Cover, and store in the fridge for 12-24 hours for flavors to marinate.  Serve with pita, rice crackers, or tortilla chips.  Enjoy!