Black-Eyed Pea and Tomato Salad

Ingredients

• 1 head garlic, top third cut off and discarded
• 8 ounces (1½ cups) dried black-eyed peas, rinsed and drained
• 1 pint cherry OR grape tomatoes, halved
• 3 tablespoons white wine vinegar OR red wine vinegar
• 3 tablespoons extra-virgin olive oil, plus more to serve
• Kosher salt and ground black pepper
• 2 medium celery stalks, chopped
• 1 cup lightly packed fresh flat-leaf parsley OR basil, roughly chopped

Instructions

1. 1. Simmer the garlic head and dried black-eyed peas until the peas are tender; salt the tomatoes.
2. 2. Drain the peas, squeeze out and mash the cooked garlic, then mix it with vinegar, oil, and pepper.
3. 3. Combine the warm peas, tomatoes, dressing, celery, and chosen herb; season and serve.