Black-Eyed Peas, Corn and Squash Salad

• 1 1/2 cups dried black-eyed peas
• 1 onion, peeled, cut in half and stuck with two cloves
• 1 bay leaf
• 2 teaspoons salt plus 2 tablespoons salt
• 1 teaspoon freshly ground pepper
• 10 ears fresh corn, shucked
• 2 tablespoons salt
• 3 thin zucchini, diced
• 4 crookneck yellow squash, diced
• 8 Italian Roma tomatoes, cored and diced
• 1 bunch scallions, washed and sliced thinly at an angle
• 1/4 cup sherry vinegar
• 1/2 cup plain yogurt
• 1/2 cup extra virgin olive oil
• 1 bunch flat leaf parsley, washed, leaves chopped coarsely

1. Rinse and drain black-eyed peas.
2. Place in medium heavy saucepan and add onion halves (with cloves), bay leaf and enough water to cover by an inch.
3. Bring to the boil, reduce to barely a simmer, cover and cook 20 minutes.
4. Add 1 teaspoon salt and 1/2 teaspoon ground pepper, and a little more water if none is visible when you tilt the pan, and cook, covered, another 20-30 minutes until beans are creamy inside but still intact.
5. Drain and remove onions and bay leaf.
6. Let cool.
7. Meanwhile, bring large pot of water to the boil.
8. Add 2 tablespoons salt and 5 corn cobs.
9. Cook corn 23 minutes.
10. Remove corn and repeat with remaining cobs.
11. Let cobs cool, then carefully cut corn from cob with sharp knife.
12. Place cut corn in a medium bowl and add diced zucchini and squash, tomatoes, and scallions.
13. Place vinegar in a small bowl and whisk in yogurt along with 1 teaspoon salt and 1/2 teaspoon pepper.
14. Drizzle in olive oil while whisking so as to form an emulsion.
15. Pour dressing over corn and vegetables.
16. Add cooled black-eyed peas and chopped parsley.
17. Stir gently to combine and serve.

blackeyed peas, onion, bay leaf, salt, freshly ground pepper, corn, salt, thin zucchini, crookneck yellow squash, tomatoes, scallions, sherry vinegar, plain yogurt, extra virgin olive oil, flat leaf parsley

Taken from www.foodnetwork.com/recipes/black-eyed-peas-corn-and-squash-salad-recipe.html (may not work)