Black-Eyed Pea Salad

Perfect for New Years Day. 

Ingredients:

1# black-eyed peas, soaked for 4+ hours

Poblano or serrano peppers, 3, roasted^*

Red onion, 1/2+, diced

Roasted red peppers from a jar, cut up (optional)

Cherry or grape tomatoes, if available and delicious (doubtful in dead of winter in NE US)

Cilantro, optional 

Lime cumin vinaigrette:

Put into a jar and shake, then taste to see if it needs more lime juice or salt:

Lime zest from 1-1/2 limes

Lime juice, 3 T (from 2-3 limes)

Olive oil, 4-1/2 T

Cumin, 3/4 t

Dijon mustard, 3/4 t

Salt, 1 t + more as needed after tasting

Avocado crema:

Put in a mini-food processor and process until smooth. Then cover well and hold in refrigerator:

Avocados, 2

Juice and zest of large lime to yield about 1-1/2 T juice

Sour cream, 1/4 c (4 T)

Garlic clove, cut up

Salt, ~1/3 t

 ^* To roast peppers: Place peppers on aluminum foil-line baking pan and place under the broiler, turning every 2-3 minutes until evenly blackened. Remove to bowl and cover with plastic, to steam for 15-20 minutes. Peel.

Source: 

The fabulolous Emily Nunn, Department of Salad!