I have been holding on to this recipe for "pico de gallo black-eyed peas salad" in my inbox for months. Then when Jason discovered a bag of black-eyed peas downstairs (I KNEW we had some!) I decided it was time. The recipe is from the Emily Nunn Department of Salad newsletter and I followed it pretty closely (the lime vinaigrette became lemon vinaigrette as I ran out of limes). I added queso fresco and served it over rice to make it into another bowl. Black-eyes peas (cooked in the Instant Pot with some onion and a jalapeno), roasted poblanos, cherry tomatoes, red onion, the vinaigrette and an avocado crema (just avocado in the food processor with lime, sour cream and a little garlic). This was far better than I expected (the peas I thought tasted pretty blah on their own). I was very glad that I finally got around to making it.
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