I use both canned and dry beans, depending on what I am making.
I make blackeyed pea salad (and other bean salads) all the time in the summer and have to say that it is one of those things I would probably never make with dry beans.
No matter how experienced you are with dry beans, the texture can come out funky. Too hard, too mushy. Plus sometimes the shells come off and the beans split apart.
This doesn't matter that much if you are making baked beans or beans and rice or pasta fagioli, etc. But in a cold bean salad it can.
THAT SAID..... you really need to try it on your own and see what you think of it.
Make sure to simmer them very gently. And salt your cooking water.
Less is not more. More is more and more is fabulous.