Black-eyed peas simmered with kombu drink up a cider vinegar, olive oil, and red pepper flake dressing while still warm, then meet celery, plum tomatoes, kalamata olives, and sliced scallions.
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Combine beans, water, 1/2 teaspoon salt, and kombu in 1-gallon pot and bring to over high heat.
Lower heat and uncovered for 15 minutes or until beans are tender. Remove kombu and drain beans in colander.
Whisk together remaining 1/2 teaspoon salt, pepper, vinegar, red pepper flakes, and olive oil. Pour over warm beans.
When beans have cooled, toss together with celery, tomatoes, olives, scallions, and parsley.
Season to taste with salt and pepper.
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