Black-Eyed Pea Salad
Per serving
This easy black-eyed-pea salad (salatu niebe) is a riot of colors on the plate- cooked peas (native to Africa), diced tomato, cucumber,bell pepper, scallions anmd parsley. Dressed with lime juice and olive oil- and a minced habanero chile- the salad is a perfect side to grilled kebabs or simply spooned into a lettuce cup. From the food section of the December 17,2008 Houston Chronicle that featured recipes from "Yolele! Recipes from the Heart of Senegal", the debut cookbook from chef-restauranteur Pierre Thiam. Prep time does not include soaking time for beans or marinating time for the salad.
Ingredients
8 serv.- lb black-eyed peas, soaked in water to cover for 1 hour↗1⁄2 lb
- teaspoon salt (divided use)↗1 teaspoon
- tomatoes, peeled, seeded and diced↗1
- cucumber, seeded and diced↗1
- red bell pepper, seeded and diced↗1
- bunch green onion, chopped↗1
- bunch flat leaf parsley, roughly chopped↗1⁄2
- limes, juice of↗2
- habanero pepper, seeded and finely diced↗1
- teaspoon fresh ground black pepper (to taste)↗1⁄8 teaspoon
- cup best-quality olive oil↗2⁄3 cup
- lettuce leaves, for serving↗8
Step-by-step instructions
- 1
In medium saucepan, gently boil peas in 1 quart water until tender, about 30 minutes.
- 2
Season with 1/2 teaspoon salt near the end of the cooking time. Strain and set aside.
- 3
In a large bowl, mix the tomato,cucumber,bell pepper,green onions,parsley, lime juice, habanero, remaining 1/2 teaspoon salt and black pepper.
- 4
Gradually pour in the olive oil while whisking the mixture together.
- 5
Gently fold in the black-eyed-peas.
- 6
Cover and allow to sit for 1 hour so that flavors can blend; serve in the lettuce cups.
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