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Black Eyed-Pea Salad with Fried Kalamata Olives and Parsnip Damaris Phillips Southern at Heart Light on Your Feet

Ingredients

• 1 cup dried black-eyed peas
• 1 bay leaf
• 1/2 teaspoon ground cumin
• Kosher salt and freshly ground pepper
• 6 tablespoons extra-virgin olive oil
• 1/2 cup kalamata olives, pitted and halved
• 1/2 bunch fresh parsley, chopped (about 1/4 cup)
• 1 parsnip, peeled and shredded
• 3 green onions, light and dark green parts sliced on the bias, whites reserved for another use
• 1 lemon, juiced

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