Print Ingredients 2 pounds (20) red bliss potatoes 1/2 pound dry black-eyed peas 1/2 pound dry black beans 2 cups yogurt 3/4 cup buttermilk 1 bunch cilantro 2 tablespoons cumin 2 tablespoon chives Salt and pepper 1 red pepper, diced 1 jalapeño, minced Number of Servings : 24 Serving Size: 1/2 cup Directions Peel and dice red bliss potatoes into small cubes. Boil until tender. Drain and cool to room temperature. Cook black-eyed peas and black beans until tender. Drain and cool to room temperature. Mix together the yogurt, buttermilk, cilantro, cumin, chives, salt and pepper. Toss potatoes, black-eyed peas, beans, red pepper, and jalapeño with the dressing. Chill and adjust seasonings.