Step 1

Cook black-eyed peas in 2 cups of water for 10 mins at high pressure and let them release pressure naturally. Drain excess water when done.

Step 2

Meanwhile, diced tomatoes, onions, jalapeños and cilantro into even shapes (I used this chopper)

Step 3

Whisk together all the dressing ingredients.

Step 4

Once the beans have cooled somewhat, add vegetables and pour in dressing, mix well and taste.

Step 5

Adjust lemon juice, vinegar, and salt as needed for tangy taste. Resist the urge to over-salt at this juncture, as the salad will get saltier as it melds.

Step 6

Allow salad to rest for 1 hour or so, before serving at room temperature.