Black-Eyed Pea Salad 1 clove garlic 1/4 medium onion 1 teaspoon Creole mustard 1/4 cup balsamic vinegar 1 1/2 cups extra-virgin olive oil 1/2 teaspoon kosher salt Freshly ground black pepper to taste 3 (14-ounce) cans black-eyed peas 1 large sweet onion, cut in half lengthwise and sliced thinly 1 red bell pepper, diced 1 green bell pepper, diced 4 roma tomatoes, diced 1 rib celery, diced 1 jalapeno pepper, seeded and deribbed, minced Put garlic, onion and mustard into food processor or blender and pulse 5 to 6 times. Black-Eyed Pea Corn Bread 3/4 cup all-purpose flour 2 1/2 teaspoons baking powder 2 tablespoons sugar 1/2 teaspoon salt 1 1/4 cups yellow water-ground cornmeal 2 (4-ounce) cans mild green chilies, chopped and drained well 2 cloves garlic, crushed 1 egg, slightly beaten 3 tablespoons butter, melted 1 cup milk 1 (14-ounce) can black-eyed peas Preheat oven to 425 degrees.