Black Eyed Peas, Corn And Squash Salad

Directions

1. Rinse and drain black-eyed peas. Place in a medium heavy saucepan and add in onion halves (with cloves), bay leaf and sufficient water to cover by an inch. Bring to the boil, reduce to barely a simmer, cover and cook 20 min. Add in 1 tsp. salt and 1/2 tsp. grnd pepper, and a little more water if none is visible when you tilt the pan, and cook, covered, another 20 to 30 min till beans are creamy inside but still intact. Drain and remove onions and bay leaf. Let cold.
2. Meanwhile, bring large pot of water to the boil. Add in 2 Tbsp. salt and 5 corn cobs. Cook corn 2 to 3 min. Remove corn and repeat with remaining cobs. Let cobs cold, then carefully cut corn from cob with sharp knife. Place cut corn in a medium bowl and add in diced zucchini and squash, tomatoes, and scallions. Place vinegar in a small bowl and whisk in yogurt along with 1 tsp. salt and 1/2 tsp. pepper. Drizzle in extra virgin olive oil while whisking so as to create an emulsion. Pour dressing over corn and vegetables. Add in cooled black-eyed peas and minced parsley. Stir gently to combine and serve.