Tomato and Black-Eyed Pea Salad

Provided by Tyler Florence

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Prep:
Cook: 15 mins
Ready in: 15 mins

Serves:

Ingredients

3 cups dried black-eyed peas
3 medium-sized heirloom tomatoes (mixed variety), diced
1/4 bunch fresh basil, picked and roughly chopped
1/2 red onion, chopped
4 scallions, sliced
1/4 cup cup extra-virgin olive oil
1 tablespoon red wine vinegar
2 teaspoon sugar
1 teaspoon Dijon mustard
1 large clove of garlic, minced
kosher salt and freshly ground black pepper

Cooking Instructions

Begin by cooking the black-eyed peas. Put the peas in a pot and cover with water by 2 inches. Bring to a boil over high heat, reduce heat, and simmer for 2 minutes. Remove pot from heat, cover, and let peas soak for 1 hour. (If you prefer, you can cover the peas with cold water and let them soak overnight.) Drain and set aside.

Prepare the vinaigrette. Combine vinegar, mustard, sugar and garlic in a bowl. Gradually add the olive oil while you whisk until it is fully incorporated and slightly emulsified.

Combine salad ingredients in a large mixing bowl and dress with vinaigrette. Adjust seasoning with salt and pepper and serve.