Blackeye Peas Jicama Caviar Salad Recipe

Ingredients (15)

• 2 14-ounce cans Bush’s blackeye peas, rinsed and drained
• 1½ cups fresh corn kernels
• 1 1/2 cups jicama
• 1 1/2 cups cucumber
• 2 medium red
• ¾ cup chopped red onion
• 1 cup chopped cilantro
• 1 to 2 jalapeños
• 1/2 cup olive oil
• 1/4 cup sugar
• 1/2 cup white vinegar
• 1/2 tsp. red chili pepper
• 1/2 tsp. cumin
• 3 Tbsp. lime juice
• Salt & pepper