Source: The following recipe was submitted by Marilyn Helton and is courtesy of the American Institute for Cancer Research.

A warm salad of black-eyed peas, tomatoes, and chile.

Servings

1 cup Peas, black eyed, mature (dried)
2 roma tomatoes , seeded and diced
2 fresh green onions , white and green parts, finely chopped
1 medium celery stalks , finely diced
0.5 cup fresh chopped onion
1 serrano chili peppers , or jalapeno
0.5 tsp salt
1 pinch black pepper
1 tsp fresh lime juice

1 Rinse the peas and place in a deep saucepan with 2 1/2 cups cold water. Bring to a boil and cook until the beans are soft, 45 minutes to 1 hour. Stir in the tomatoes, scallions, celery, onion, chile, and salt into the hot beans. Simmer 25 minutes over medium heat. Season to taste with the pepper. Mix in the lime juice and serve.