Black-Eyed Pea Salad with Peppers, Cilantro, and Cumin-Lime Vinaigrette

Directions

Bring a couple cups of lightly salted water to a boil, add the 12 large garlic cloves and the frozen black-eyed peas, and simmer until the peas are tender, about 35-40 minutes. While peas cook Stir together the lime juice, Spike Seasoning, ground cumin, chile powder, and a little salt and pepper, and then whisk in the olive oil to make the dressing. Drain the cooked peas into a colander placed in the sink and let them drain well. When the peas are well-drained put them in a bowl and add about 2/3 of the dressing, stirring until all the black-eyed peas are well-coated with dressing. Let black-eyed peas marinate in the dressing for a little while if you have time. While the peas are marinating, chop the cilantro, and thinly slice the green onions. Cut the stem end off each mini-pepper, scoop out the seeds with a sharp spoon, and cut into slices, making about 3-4 cups sliced mini peppers. Stir the chopped green onion and cilantro into the marinating beans, then gently fold in the mini peppers, saving a few to arrange on top. Stir in the rest of the dressing and season with a little salt and fresh-ground black pepper. Arrange the reserved pepper on the top of the salad, cover, and chill in the refrigerator for at least 30 minutes Serve salad slightly chilled or at room temperature. Leftovers will stay good in the fridge for a few days.