Don't bother with soaking and cooking beans - canned works great, just rinse well.
Yields 5 Cups


2 (15.8 oz.) cans of black-eyed peas, drained (1 can of black beans can be substituted for one of the cans of black-eyed peas)
1 (14.5 oz.) can of petite diced tomatoes, drained
2 fresh medium jalapeños, stemmed, seeded, and minced
1 small onion, cut into small dice
½ yellow bell pepper, stemmed, seeded, and diced
¼ cup chopped fresh cilantro
8 tablespoons red wine vinegar
8 tablespoons olive oil (not extra virgin)
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon garlic powder
1 teaspoon dried oregano
1½ teaspoons ground cumin


Mix all ingredients in a medium bowl; cover and refrigerate 2 hours or up to 2 days. Before serving, adjust seasonings to taste adding extra vinegar, salt, and pepper. Transfer to a serving bowl.


A barbecue is not complete without a bowl of this spicy potato salad!


3 lb russet potatoes, peeled
5 celery stalks, diced
5 green (spring) onions, including tender green tops, minced
1 yellow onion, diced
4 hard-cooked eggs, coarsely chopped
2 cups mayonnaise
¼ cup chopped pickled jalapeño chili peppers
3 tablespoons minced fresh parsley
1 teaspoon ground cumin
Salt & freshly ground pepper
Fresh cilantro leaves for garnish


Place the potatoes in a large saucepan and add water to cover generously. Bring to a boil and boil until tender when pierced with a fork , 20-25 minutes. Drain and let cool then cut into ¾-1-inch cubes. Place the potatoes in a large bowl and add the celery, green, and yellow onions. In a smaller bowl, combine the eggs, mayonnaise, jalapeños, parsley, cumin, and salt & pepper to taste. Add to the potato mixture and mix well. Cover and chill for several hours or overnight before serving. Just before serving, garnish with cilantro. SERVES 12