Tomato and Black-Eyed Pea Salad

Directions

1. Place the peas in a pot over high heat and cover with cold water by 2 inches.
2. Bring the beans to a boil then reduce heat and simmer for 2 minutes.
3. Remove the pan from the heat and soak the peas, covered, overnight to soften.
4. In a large bowl, whisk together the vinegar, mustard, sugar and garlic. Slowly add the olive oil while whisking vigorously until emulsified.
5. Add the beans and the remaining ingredients to the bowl and toss to coat with the vinaigrette. Season with salt and pepper to taste.