* 3 cups cooked black-eyed peas (approximately two 15-ounce cans, drained and rinsed)
* 2 medium tomatoes, finely chopped
* 1/2 red onion, finely chopped
* 1/2 cup roughly chopped fresh cilantro leaves
* 3 Tablespoons lime juice
* 1-inch piece ginger, grated (I freeze peeled ginger and use my Microplane zester for this)
* 1 Serrano chile pepper, minced (seed it first or use a Jalapeno if you'd prefer less heat)
* 1-1/2 teaspoons ground cumin
* 1/2 teaspoon ground cayenne
* 1/2 teaspoon salt
* 1 Tablespoon oil
* 1/2 teaspoon mustard seeds