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A zesty bean and pepper salsa perfect for dipping with tortilla chips.

From thepioneerwoman.com

Ingredients

1 15-oz. can black eyed peas, drained and rinsed

1 15-oz. can black beans, drained and rinsed

1 1/2 c. diced roma tomatoes

1 jalapeño pepper, chopped

1 yellow bell pepper, chopped

1/2 c. red onion, chopped

1/4 c. chopped cilantro

3 Tbsp. olive oil

2 Tbsp. red wine vinegar

1 Tbsp. Worcestershire sauce

1/2 tsp. seasoned salt

1/2 tsp. ground cumin

1/2 tsp. ground black pepper

Tortilla chips, to serve

Mix all the ingredients in a large bowl.

Stir well to combine and ensure the ingredients are evenly distributed.

Serve the salsa with tortilla chips for dipping.

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