let me finish I don’t love black eyed peas. But thanks to my bean subscription to the Rancho Gordo Bean Club, I always seem to have a bag of them. So I do my best to use them up. There are so many other elements in this Black-Eyed Pea Salad recipe, crunchy veggies, fresh herbs, lime and avocado, that the peas take a backseat to everything else and provide a creamy backbone for the rest of the show. And yes, I really enjoyed them in this preparation.
I like a tart touch and personally I prefer at least 4 tablespoons of lime juice, maybe with an extra wedge of lime juice for squeezing. I’m not a fan of frozen corn and felt like it drowned in the rest of the dish. If I were to use corn again in this dish I would wait until the fresh corn is in season and I bet it would be excellent.
I served it with a nice piece of halibut and enjoyed the leftover salad for lunch for the next two days with no loss of quality. I think do it again!