Recipe - Black-Eyed Peas Corn And Squash Salad

1 One half cup Dried blackeyed peas
1 Yellow onion; peeled,
halved,
; and stuck with
2 Whole cloves
1 Bay leaf
2 teaspoon Salt; plus
2 tablespoon Salt
1 teaspoon Freshlyground black pepper
10 Ears Fresh corn; shucked
3 Thin Zucchini; minced
4 Crookneck yellow squash;
minced
8 Italian Roma tomatoes;
cored, minced
1 bn Scallions; washed, cut or sliced up
thin
; at an angle
One fourth cup Sherry vinegar
One half cup Plain yogurt
One half cup Extravirgin olive oil
1 bn Flatleaf parsley leaves;
coarsely chopped

Rinse and drain blackeyed peas. Place in a medium heavy saucepan and
add onion halves (with cloves), bay leaf and enough water to cover by
an inch. Bring to the boil, reduce to barely a simmer, cover and cook
20 minutes. Add 1 teaspoon salt and One half teaspoon ground pepper, and a
little more water if none is visible when you tilt the pan, and cook,
covered, another 20 to 30 minutes until beans are creamy inside but
still intact. Drain and remove onions and bay leaf. Let cool.
Meanwhile, bring large pot of water to the boil. Add 2 tablespoons
salt and 5 corn cobs. Cook corn 2 to 3 minutes. Remove corn and
repeat with remaining cobs. Let cobs cool, then carefully cut corn
from cob with sharp knife. Place cut corn in a medium bowl and add
minced zucchini and squash, tomatoes, and scallions. Place vinegar in
a small bowl and whisk in yogurt along with 1 teaspoon salt and 1/2
teaspoon pepper. Drizzle in olive oil while whisking so as to form an
emulsion. Pour dressing over corn and vegetables. Add cooled
blackeyed peas and chopped parsley. Stir gently to combine and
serve. This recipe yields ??