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.
- ¼cupfresh lime juice,about 2½ limes
- 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
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.
- Calories: 302.11kcal
- Fat: 18.75g
- Saturated Fat: 2.66g
- Monounsaturated Fat: 13.23g
- Polyunsaturated Fat: 2.17g
- Carbohydrates: 30.52g
- Fiber: 8.31g
- Sugar: 6.81g
- Protein: 5.20g
- Sodium: 641.31mg
- Calcium: 200.61mg
- Potassium: 844.23mg
- Iron: 2.81mg
- Vitamin A: 150.91µg
- Vitamin C: 55.40mg
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