1 cup black-eyed peas
4 cups water
1 small piece of kombu
2-3 red radishes (about 1/2 cup), chopped finely
3 scallions (about 1/3 cup), chopped finely
1/2 small bunch parsley (about 1/4 cup), minced
1/4 cup extra virgin olive oil
2 tbsp lemon juice
1 tbsp apple cider vinegar
1 tbsp yellow mustard
1 tsp sea salt
black pepper, sprinkle
Soak black-eyed peas in water overnight. Rinse and drain.
In a medium pot, bring the beans to a boil in the 4 cups of water. Add kombu. Lower heat to medium low and cook until tender, approximately twenty minutes. Strain.
While the beans are cooking, prepare the salad dressing. Combine lemon juice, apple cider vinegar, mustard, salt and pepper. Slowly whisk in olive oil until emulsified. Add the warm beans to the dressing and let sit at room temperature to cool.
Once cool, add vegetables. Salad should marinate a minimum of 3 hours, or refrigerate overnight before serving.