Tomato and Black-Eyed Pea Salad

Serves:

• 3 cups dried black-eyed peas
• 3 medium-sized heirloom tomatoes (mixed variety), diced
• 1/4 bunch fresh basil, picked and roughly chopped
• 1/2 red onion, chopped
• 4 scallions, sliced
• 1/4 cup cup extra-virgin olive oil
• 1 tablespoon red wine vinegar
• 2 teaspoon sugar
• 1 teaspoon Dijon mustard
• 1 large clove of garlic, minced
• kosher salt and freshly ground black pepper