
Senegalese Black-Eyed Pea Salad
Ingredients (12)
- 1/4 cup fresh lime juice (about 2 1/2 limes, juiced)
- 1 cup chopped parsley
- 1/2 cup olive oil*
- 5 cups cooked black-eyed peas (roughly 3 cups dried peas makes 5 cups cooked, see notes for cooking instructions)
- 10 scallions, roughly chopped
- 1 red bell pepper, stemmed, seeded, and finely chopped
- 1 cup cherry or grape tomatoes, chopped
- 1 medium cucumber, seeded and finely chopped
- 2 serrano peppers or 1 habanero or Scotch bonnet chile, stemmed, seeded, and minced
- Sea salt and freshly ground black pepper, to taste
- Cooked brown basmati rice (optional)
- Sliced avocado (optional)
Directions
Learn how to make this recipe at Cookie and Kate