Summer Black-Eyed Pea Salad

• 1 cup Dry Black Eyed Peas
• 4 cups Water
• 1 piece (Small Size) Kombu, According To Taste
• 2 Tablespoons Lemon Juice
• 1 Tablespoon Apple Cider Vinegar
• 1 Tablespoon Yellow Mustard
• 1 teaspoon Sea Salt
• 1 pinch Black Pepper
• 1/4 cups Extra Virgin Olive Oil
• 2 whole Red Radishes, Chopped Finely
• 3 whole Scallions, Chopped Finely
• 1 bunch Parsley, Minced

1. Note the prepared salad should refrigerate and marinate for a minimum of 3 hours, up to overnight before serving. And the black-eyed peas need overnight soaking. So plan ahead!
2. Soak black-eyed peas in a bowl of water overnight. Rinse and drain.
3. In a medium pot, bring the beans to a boil in the listed amount of water. Add kombu. Lower heat to medium low and cook until tender, approximately twenty minutes. Strain and set aside.
4. While the beans are cooking, prepare the salad dressing. Combine lemon juice, apple cider vinegar, mustard, salt and pepper in a large bowl. Slowly whisk in olive oil until emulsified. Add the warm beans to the dressing, toss to coat and let them sit at room temperature to cool.
5. Once cool, add vegetables and refrigerate until time to serve.

black eyed, water, lemon juice, apple cider vinegar, yellow mustard, salt, black pepper, ubc, red, scallions, parsley

Taken from tastykitchen.com/recipes/salads/summer-black-eyed-pea-salad/ (may not work)