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.
- 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
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.Back to all recipesBack to top of page
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