Black-Eyed Pea Salad

Step 1: Prepare an ice water bath. Line a place w paper towels.

Step 2: Bring a large pot of salted water to a rolling boil over high heat. Add corn and cook til tender, 2-3 minutes. Remove with tongs to ice water to cool, then transfer to paper towels to drain.

Step 3: Cook the black-eyed peas-add to the pot and simmer until tender but not mushy, about 20 minutes(taste one and see how tender it is; cooking time will depend on their freshness).

Step 4: Meanwhile, cut the corn kernels from the cobs and place in a large bowl. Add tomatoes, onion, and garlic. When the peas are tender, drain them in a colander, then shock under cold running water to stop the cooking. Once the peas are completely cool, drain very well, shaking to remove all moisture, and add to the corn mixture along with the basil. Set aside.

Step 5: Make dressing: whisk together vinegar and mustard in a bowl. Add oil in a slow steady stream, whisking constantly, until dressing is creamy and emulsified. Season with salt & pepper.

Step 6: To serve, drizzle over a little of the dressing. Toss to coat, adding more if needed. Taste and adjust for seasoning with salt & pepper. Serve immediately.