Name: Senegalese Black-Eyed Pea Salad Recipe
Prep time: 15 min
Yield: 6
Ingredients: ¼ cup fresh lime juice; 1 cup parsley; ½ cup olive oil; 5 cups black-eyed peas; 10 Scallions; 1 red bell pepper; 1 cup cherry tomatoes; 1 medium cucumber; 2 serrano peppers; Sea salt and freshly ground black pepper; brown basmati rice; avocado

How To Make Senegalese Black-Eyed Pea Salad

Toss a tasty side with this black-eyed pea salad, made with tomatoes, cucumber, and bell peppers, dressed in a blend of lemon juice, olive oil, and parsley.

Preparation: 15 minutes

Cooking:

Marinate Time: 1 hour

Total: 1 hour 15 minutes

Serves:

Ingredients

¼cupfresh lime juice,about 2½ limes
1cupparsley,chopped
½cupolive oil
5cupsblack-eyed peas,cooked, roughly 3 cups dried peas make 5 cups cooked
10scallions,roughly chopped
1redbell pepper,stemmed, seeded, and finely chopped
1cupcherry tomatoes,or grape tomatoes, chopped
1medium cucumber,seeded and finely chopped
2serrano peppers,or 1 habanero or Scotch bonnet chile, stemmed, seeded, and minced
sea salt and freshly ground black pepper,to taste
brown basmati rice,cooked, optional
avocado,sliced, optional

Instructions

In a large bowl, whisk together the lime juice and parsley. Continue whisking as you slowly drizzle in the olive oil to make a smooth dressing.
Add the black-eyed peas, scallions, bell pepper, tomato, cucumber, and minced pepper to the bowl. Be careful not to transfer tomato juice and seeds to the salad.
Season the mixture with salt and pepper and use a big spoon to toss the salad.
Cover and set aside at room temperature for at least 1 hour, or refrigerate up to overnight to marinate and meld the flavors.
Serve chilled or at room temperature. To make this salad a main dish, serve it on top of cooked brown basmati rice and top with avocado slices.