Prepare an ice-water bath by filling a large bowl with ice and water. Line a plate with paper towels. To cook the corn, bring a large pot of salted water to a rolling boil over high heat. Add the corn and cook until tender, 2-3 minutes. Remove with tongs to the ice water to cool, then transfer to the towel-lined plate to drain.

To cook the black-eyed peas, add them to the pot and simmer until tender but not mushy, about 20 minutes. (Taste one and see how tender it is; the cooking time will depend on their freshness.)

Meanwhile, cut the corn kernels from the cobs and place in a large bowl. Add the 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 the moisture, and add to the corn mixture, along with the basil. Set aside.

To make the dressing, whisk together the vinegar and mustard in a bowl. Add the oil in a slow steady stream, whisking constantly until the dressing in cream and emulsified. Season the dressing with salt and pepper.

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



Source: Bon Appetit,Y’all, by Virginia Willis