A bold Southern-style salad that produces various and wonderful textures starring black-eyed peas, corn, cherry tomatoes, cucumber, and avocado. With a luscious sweet citrusy orange-flavored salad dressing. Can be made ahead of time, has no wilting involved, and is perfect for tailgates, picnics, barbecues, and potlucks.
Rinse black-eyed pea beans and pick through and discard any foreign object. (I did not have to do this since I use the packaged beans.)
Add beans to a large pot covering with 3-4 inches of cold water. Cover and let sit overnight or about 1-2 hours.
Drain the soaked beans, rinse, and place the beans in a Dutch oven or pressure cooker. Follow instructions for cooking beans in your pressure cooker. It takes roughly between 8 to 12 minutes to cook.
If not using a pressure cooker, cook the beans for about 30- 50 minutes, depending on how tender you like them.
HOW TO BOIL BLACK EYED PEAS
Squeeze out the juice from orange, lemon, and lime into a non-reactive pan. Add cumin, honey, garlic, onion, oil, and herbs. Whisk everything together then lightly salt and pepper to taste. Mix well to combine, adjust for seasoning. Refrigerate until ready to use.
Drain and rinse beans from the can and place them in a large bowl. Repeat this process for the corn. Add diced cucumber, bell pepper, and cherry tomatoes.
Dice avocados and drizzle with lemon to prevent discoloration, before adding to the rest of the vegetables.
Pour over the dressing/marinade mixture over the salad, stir to coat, cover, and place in the fridge for 2 hours or more before serving. Take note to stir in occasionally.
Give it a stir before serving.
Feel lucky even if it's not New Year by serving this dish on a regular day.
Cook the beans until tender but not overcooked. We don't want mushy beans.
When storing, store the ingredients and dressing separately.
You can add more flavors to this cold black-eyed pea salad by adding more herbs and spices like basil, thyme, ginger, chili peppers, and cayenne powder.