1/2 pound white acre peas (field peas), raw or frozen
1/2 pound mixed sprouted peas and lentils
1 pint ripe cherry tomatoes
1/2 small red onion, chopped
2 cloves garlic, minced
1/3 cup flat leaf parsley, chopped
2 tablespoons apple cider vinegar
1/4 cup extra virgin olive oil
salt and pepper
Place a large pot of water over high heat and bring to a boil. Salt the water liberally, then add the black-eyed peas. Simmer for 10 minutes, then add the white acre peas and simmer another 20-30 minutes, until both are soft and tender. Drain the peas in a colander and rinse under cold water to bring the temperature down. Shake to remove excess water. Place the cooked peas (beans) in a large mixing bowl. Add the sprouted peas, red onion, garlic, parsley, vinegar, and oil. Toss, then salt and pepper to taste and toss again. Cut the large cherry tomatoes in half and leave the small tomatoes whole. When ready to serve, pour the bean salad out on a serving platter the top with the cherry tomatoes.