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 black eyed peas will work as well – I’ve seen them at the Albert Heijn in Belgium)
6 green onions, sliced
1/2 cup (25 grams) chopped cilantro (koriander)
3 fresh jalapenos stems and seeds removed, finely diced
2 plum tomatoes, diced
1 yellow bell pepper, stem and seeds removed, finely diced
1 red bell pepper, stem and seeds removed, finely diced
3 cloves of garlic, minced
2 Tablespoons olive oil
2 Tablespoons lime juice
2 teaspoons ground cumin
Couple shakes of garlic salt
Couple shakes smoked paprika

Preparin’
In a large bowl, stir together black-eyed peas, green onions, cilantro, jalapenos, tomatoes, bell peppers, and garlic.

In a small bowl, whisk together olive oil, lime juice, ground cumin, garlic salt, and smoked paprika. Pour into black-eyed peas.

Cover and chill for at least four hours.