Preparation

Make the beans

• Put the black-eyed peas in a medium pot, and cover with cold water by 2 inches. Cover the pot, and soak the beans for 6 hours or overnight in the refrigerator. Uncover and add the onion, garlic, and marjoram. Bring to a boil over medium-high heat, skim off any foam, and then reduce the heat. Simmer, stirring occasionally, until the beans are tender and creamy but still retain their shape, about 1 hour. Remove from the heat, and discard the onion, garlic, and marjoram. Season liberally with salt. Let the beans cool to room temperature in their liquid.

Make the dressing

• In a medium bowl, whisk the vinegar, mustard, and maple syrup. While whisking, add the oil in a slow, steady stream. Stir in the jalapeño, 1/4 tsp. salt, and a pinch of pepper.

Make the salad

• Heat a medium skillet over high heat, and add the corn. Cook for 2 minutes (the corn may pop). Add the scallion whites, stir, and cook 1 minute more. Transfer the corn mixture to a large bowl. Drain the beans, and add to the bowl with the corn. Add the zucchini and dressing, and stir to combine. Stir in three-fourths of the basil and marjoram, 1/2 tsp. salt, and a few grinds of pepper. When ready to serve, top with the scallion greens and the remaining basil and marjoram.