Lake Isle Press

Black-Eyed Pea Salad (Salatu Niebe)

Black-eyed peas are native to Africa. They are an excellent source of calcium, folate, and vitamin A, among other nutrients.

Ingredients

• 1/2 pound black-eyed peas, soaked in water for 1 hour
• 1 quart water
• Salt and freshly ground black pepper
• 1 tomato, peeled and diced
• 1 cucumber, seeded and diced
• 1 red bell pepper, diced
• 1 bunch scallions, chopped
• 1/2 bunch flat-leaf parsley, roughly chopped
• Juice of 2 limes
• 1 habanero pepper, seeded and finely chopped
• 1 cup extra-virgin olive oil
• Lettuce leaves, for serving

Directions

Serves 8

1. Boil the black-eyed peas gently in 1 quart water, 30 minutes. Add salt toward the end of the cooking time. Strain and set aside.

2. In a bowl, mix the tomato, cucumber, bell pepper, scallions, parsley, lime juice, habanero, salt, and pepper. Gradually pour in the oil while whisking. Pour the dressing over the black-eyed peas, folding gently. Allow to sit for 1 hour. Serve nestled in lettuce leaves.

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