When I went to store on New Year's Day they were out of canned black eyed peas, so I used a 16 oz. bag of frozen peas instead. I put them in a pot of salted water, brought them to a boil, and then reduced to a simmer and simmered for 30 minutes. Then I drained them, and added everything but the avocado. I also added cilantro and green onion. I was also afraid that I couldn't chop the jalapeno fine enough and I wanted the heat and flavor without anyone getting a chunk of jalapeno, so I blended the chopped jalapeno with the cup of salad dressing, and it also seemed to thicken the salad dressing a little, and reduce the "soupiness" others talked about.
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When I went to store on New Year's Day they were out of canned black eyed peas, so I used a 16...