My daughter in law made this salad a few weeks back. I had never thought of using black eyed peas for a cold salad but let me tell you they work perfectly! The recipe comes from Simple & Delicious Magazine. This is great for this time of year since there is no mayo that is used. Nice change from the traditional potato and pasta salad and it's pretty healthy and nutritious too. This is best eaten after it sits in the fridge for several hours or the next day. Don't keep it too long though because the avocado will darken after a day or so. I don't belive this would fall into the "kid friendly" category since it's not the prettiest salad and my son wanted no part of tasting it!
Drain can of black eyed peas and rinse well. Chop up peppers into any desired size. Cut up avocado into bite size pieces. Cut up 2 tomatoes to desired size. Place in large salad bowl and add 1/3 cup Italian salad dressing. Mix together so all vegetables are covered with dressing. Cover and chill in refrigerator several hours or overnight.