Summer Black-Eyed Pea Salad

1. 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. 2

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

3. 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. 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. 5

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

* Per serving · 4 servings · Values may vary.

No additional tips available.