Black Eyed Pea Salad - cooking recipe

Ingredients

2 cups dried black-eyed peas
1 tsp salt
1 pint cherry tomatoes, halved
1 head romaine lettuce, cut into ribbons
2 tbsp fresh oregano leaves
1/4 cup basil leaves
4 None green onions, thinly sliced
2 None lemons, juiced
1/3 cup extra-virgin olive oil

Preparation

Soak beans in warm water for 30 mins. Drain beans and place in saucepan with water to cover. Add salt. Cover with a lid and set over very low heat. When water starts to boil, set lid at an angle and simmer until beans are tender, about 30-40 mins. Drain and cool.
Transfer beans to a large bowl. Add tomatoes, romaine, oregano, basil and green onions, and toss well. Season with salt and pepper, then add the lemon juice and oil and toss again. Transfer to a platter to serve.