Lady Pea Salad

• 2 cups shelled Lady Peas (could also use cannellini beans or black-eyed peas)
• 1 tablespoon unsalted butter
• 1/2 cup finely diced celery
• 3 cup vegetable broth
• 4 roma tomatoes, seeded and diced
• 1 tablespoon finely chopped fresh parsley
• 1 tablespoon finely chopped fresh basil
• 2 teaspoons white wine vinegar
• 2 1/2 tablespoons extra virgin olive oil
• Salt and pepper

1. 1.Rinse beans with cold water and remove any hulls or bits of debris.
2. 2.Melt butter in a large saucepan over medium high heat. Add celery and cook until slightly tender, about five minutes.
3. 3.Add peas and stir until coated with butter. Add broth and bring to a boil. Reduce heat to a simmer and cook until peas are tender, about 15-20 minutes. Drain any remaining liquid.
4. 4.Add diced tomatoes, parsley, basil, vinegar and olive oil. Stir until well combined.
5. 5.Season with salt and pepper to taste.
6. 6.Allow salad to sit for 20 minutes, preferably overnight.

could also, unsalted butter, celery, vegetable broth, roma tomatoes, fresh parsley, fresh basil, white wine vinegar, extra virgin olive oil, salt

Taken from www.epicurious.com/recipes/member/views/lady-pea-salad-50188407 (may not work)