Summer Black-Eyed Pea Salad

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!

Soak black-eyed peas in a bowl of water overnight. Rinse and drain.

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.

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.

Once cool, add vegetables and refrigerate until time to serve.