Black-Eyed Pea Salad with Turmeric Vinaigrette

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Kosher salt and freshly ground black pepper

One 1-pound bag frozen black-eyed peas 

1/4 cup olive oil 

2 scallions, chopped, whites and greens kept separate 

1/4 teaspoon ground turmeric 

1/8 teaspoon ground coriander 

3 tablespoons red wine vinegar 

4 radishes, quartered and thinly sliced 

1 green bell pepper, chopped 

1 red bell pepper, chopped 

1/4 cup chopped fresh cilantro 

1/4 cup chopped fresh flat-leaf parsley