Tomato and Black-Eyed Pea Salad

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.