MARINATED BLACK-EYED PEA SALAD

Serve this salad at room temperature as a first course with slices of smoked ham and cheese, and crusty bread.

2 1/2 cups dried black-eyed peas (1 pound), soaked overnight and drained
1/4 cup plus 2 tablespoons extra-virgin olive oil
1/4 cup fresh lemon juice
2 teaspoons minced garlic
1 large onion, finely chopped
Salt and freshly ground pepper
1/4 cup finely chopped flat-leaf parsley

In a large saucepan, cover the black-eyed peas with 2 inches of water. Bring to a boil, cover partially and cook over moderately low heat until tender, about 20 mintues. Drain and let cool slightly.