Black-eyed Pea Salad (or dip if you over-cook the beans like I did)

I had never tried black-eyed peas before this, and I have to say that I was a little afraid.  I don't really know why I was afraid to try this particular legume, but I was.  The smell took me back to when I was little, running through my Great Granny Caraway's house.  *If you overcook your beans like I did, this still makes a fantastic dip!  (ha ha)

Ingredients:

2 cups cooked black-eyed peas or one 15 oz. can black-eyed peas, rinsed and drained

1 1/2 cups chopped, peeled tomatoes or one 15 oz. can diced tomatoes, drained

1 1/2 cups cooked corn or one 15 oz. can corn, drained

1/4 cup thinly sliced green onion

1/3 cup extra virgin olive oil

2 Tbsp red wine vinegar

2 Tbsp lemon juice
1 Tbsp dried thyme, crushed
1 Tbsp Dijon mustard
1/4 tsp pepper

Cooking black-eyed peas:
1. Cover in 2 inches of cold water.  Boil for 2 minutes.
2. Remove from heat, cover, and let soak for 4 - 24 hours.
3. Drain soak water.  Cover with 2 inches of cold water and boil on low heat for 2 hours, stirring frequently to prevent sticking.
4. Drain and rinse several times with cold water until beans are cool.

Salad: 

1. In a large mixing bowl, stir together black-eyed peas, tomatoes, corn, green onion.  

2. Cover and chill for several hours (I admit that I didn't do this step..... I couldn't wait "several hours")

Dressing:
1. In a screw-top jar, combine oil, red wine vinegar, lemon juice, thyme, mustard, and pepper.
2. Cover and shake well.
3. Chill dressing for several hours (again...I didn't wait "several hours".  I just broke the rules and put it straight on the salad.)
4.  Just before serving, shake dressing well and pour over the vegetable mixture.
5.  Toss gently to coat.