I used fresh black eyed peas for this recipe and cooked them very gently. You can sprout fresh peas and toss them in the salad raw or warm them.
Heat a large saute pan on medium heat with
1/2 C olive oil
2 carrots, diced
1 small spanish onion, diced
4 ribs celery, diced
12 oz fresh black eyed peas
2 tsp salt
Saute until onions are translucent and peas are tender, stirring often.
1 C sweet corn kernels
1 TB black pepper
3+ cloves garlic
Saute 5 minutes, until garlic and corn are crisp tender. Remove from heat.
Zest and juice from 2 limes
1/2 pint grape tomatoes, halved
1 bunch of cilantro, finely chopped
Toss to coat. Adjust salt and pepper to taste.
Serve over rice, salad greens, with crackers, or with toast points.