Black-eyed Peas and Chutney Salad

INGREDIENTS

2 lbs. Monsoon Kitchens® (MK) Tamarind Chutney

8 lbs. cooked black-eyed peas (canned beans drained, washed or dry beans boiled and drained)

1 lb. diced red onions (1/4 inch dice)

½ -1 cup lime Juice

½ cup salad oil

2 cups cilantro (chopped)

salt (more to taste)

DIRECTIONS

1. Combine black-eyed peas, onions and cilantro in a large bowl. Toss to mix well.
2. Whisk together Monsoon Kitchens® Tamarind Chutney, salad oil and lime juice to make the dressing.
3. Pour over the bean and onion mixture and toss to mix.
4. Serve cold.