INGREDIENTS:

FOR THE BEANS:

• 1 pound black-eyed peas, soaked overnight
• 2 Tablespoons Better Than Bouillon Chicken (or vegetable)
• 8 cups of water

FOR THE VEGETABLES:

• 1 cup red onion, diced
• 3 scallions, diced
• 1 cup plum tomatoes, diced
• 2 cups corn, fresh or frozen
• 2 poblano chiles, stemmed, seeded, diced
• 2 Anaheim chiles, stemmed, seeded, diced
• 1 jalapeño chile, stemmed, seeded, diced
• 1/2 cup cilantro, roughly chopped

FOR THE DRESSING:

• 1/3 cup avocado oil
• 1/3 cup apple cider vinegar
• 1 teaspoon lime zest
• 1 medium lime, juiced
• 3 cloves garlic, minced
• 1 Tablespoon Casa M Spice Co® Ace Kickstart®

LET’S GET COOKING:

FOR THE BEANS:

1. If you want to skip cooking the beans and make this super quick, use two cans of black-eyed peas, drained and rinsed well.  Set aside and skip down to the “For The Dressing” section below.
2. Add the water and bouillon to a thick-bottomed soup pot and bring to a boil.  Add the soaked black-eyed peas, bring the pot back to a boil, reduce the heat to a simmer, and cover with just a little gap for steam.
3. Stir every hour and start testing for texture at the second hour. You want them to be almost al dente.
4. When they are your preferred texture, turn the heat off, drain them, and let them cool while you make the dressing.

FOR THE DRESSING:

1. Add all the ingredients to a mixing bowl and whisk until smooth.

BRINGING IT ALL TOGETHER:

1. Into a large mixing bowl, add the cooled black-eyed peas first, then the vegetables over the top.
2. Pour the whisked dressing over the contents and fold gently to combine.
3. This is ready to serve as a side, or can be chilled and served later as a dip.