Soak black-eyed peas for about 4 hours in cold water.
Drain peas and transfer to a medium sized pot. Cover with cold water and cook for about 35 minutes or until just tender. Drain and set aside to cool.
Cut greens into thirds including 3 inches of the stems. Blanch greens in salted water for 4 minutes or until stems are just tender. Plunge into cold water and drain well.
Toss together the black-eyed peas and the beet greens with the remaining ingredients. Adjust seasoning.