Black-eyed Pea Salad

• 3 ears fresh sweet corn, shucked and silks removed
• 2 cups freshly shelled black-eyed peas (about 1 3/4 pounds unshelled) or frozen black-eyed peas, thawed
• 2 tomatoes, cored, seeded, and chopped
• 1 onion, preferably Vidalia, finely chopped
• 1/2 stalk celery, very finely chopped
• 1 clove garlic, very finely chopped
• 1 small bunch basil, stemmed and leaves very thinly sliced into chiffonade (see page 197)
• 2 tablespoons apple cider vinegar
• 1 teaspoon Dijon mustard
• 1/4 cup canola oil
• Coarse salt and freshly ground black pepper

1. Prepare an ice-water bath by filling a large bowl with ice and water.
2. Line a plate with paper towels.
3. To cook the corn, bring a large pot of salted water to a rolling boil over high heat.
4. Add the corn and cook until tender, 2 to 3 minutes.
5. Remove with tongs to the ice water to cool, then transfer to the towel-lined plate to drain.
6. To cook the black-eyed peas, add them to the pot and simmer until tender but not mushy, about 20 minutes.
7. (Taste one and see how tender it is; the cooking time will depend on their freshness.)
8. Meanwhile, cut the corn kernels from the cobs and place in a large bowl.
9. Add the tomatoes, onion, and garlic.
10. When the peas are tender, drain them in a colander, then shock under cold running water to stop the cooking.
11. Once the peas are completely cool, drain very well, shaking to remove all the moisture, and add to the corn mixture, along with the basil.
12. Set aside.
13. To make the dressing, whisk together the vinegar and mustard in a bowl.
14. Add the oil in a slow steady stream, whisking constantly, until the dressing is creamy and emulsified.
15. Season the dressing with salt and pepper.
16. To serve, drizzle over a little of the salad dressing.
17. Toss to coat, adding more if needed.
18. Taste and adjust for seasoning with salt and pepper.
19. Serve immediately.

sweet corn, blackeyed peas, tomatoes, onion, celery, clove garlic, basil, apple cider vinegar, mustard, canola oil, salt

Taken from www.epicurious.com/recipes/food/views/black-eyed-pea-salad-380299 (may not work)