This one goes hand-in-hand with my Not Your Fergie’s Black Eyed Peas recipe. If you’re like me, I like to make my black eyed as a side-dish for a country meal (perhaps some savory pork chops or fried chicken) but then I have half a pot of beans left over! This is a great way to revamp those peas. I last served this cold as a side salad, but I’ve also served as a dip with a side of tortilla chips. Preppin’ 4 cups (about 650 grams) cooked black eyed peas (if you’re pressed for time, a couple cans of

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