Combine the black-eyed peas, onions, peppers and 1/2 of the cilantro in a large serving bowl.
Add the lime juice, oil, garlic, honey, salt and cumin to blender and blend until emulsified. Add the dressing to the pea mixture and toss gently. Refrigerate overnight.
Garnish the salad with the remaining cilantro and serve, cold, with croustades on the side.
A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.