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.
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
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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.
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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.
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Season the mixture with salt and pepper and use a big spoon to toss the salad.
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Cover and set aside at room temperature for at least 1 hour, or refrigerate up to overnight to marinate and meld the flavors.
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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.
Nutrition
- 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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