Garden Fresh Black-Eyed Pea Salad |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Yet another Black-eyed pea salad. I like this one because it uses things I can grow in our tough climate. When the pickle worms nail the cukes in early July I just leave 'em out & the rest is still from our garden. I use fresh frozen black-eyed peas until the fresh black eyed peas come in later in the summer. Wear gloves when seeding & mincing Habanero pepper. If using dried black eyed peas be sure to soak in water to cover for 1 hour or overnight before cooking. Allow an hour for the flavors to marry before serving at room temp - better the next day! Adapted from Yolele! Recipes From the Heart of Senegal by Pierre Thiam. Ingredients:
1/2 lb black-eyed peas |
1 quart water |
1 teaspoon salt, divided |
1 tomato, peeled, seeded, diced |
1 cucumber, seeded, diced |
1 red bell pepper, seeded, diced |
1 bunch green onion, chopped |
1/2 bunch flat leaf parsley, roughly chopped |
1/4 cup lime juice (add to taste) |
1 habanero pepper, seeded, minced |
1/8 teaspoon black pepper, freshly ground |
2/3 cup olive oil (i like a fruity spanish first press in this recipe) |
8 lettuce leaves |
Directions:
1. In a medium saucepan, gently boil the peas in the 1 quart water until tender, about 30 minutes. Season with one-half teaspoons salt near the end of the cooking time. Strain and set aside to cool.
2. In a large bowl, mix together the tomato, cucumber, bell pepper, green onions, parsley, lime juice, habanero, remaining one-half teaspoons salt and one-eighth teaspoons pepper, or to taste.
3. Gradually pour in the oil while whisking the mixture together. Gently fold in the cooled black-eyed peas.
4. Cover and allow to sit for 1 hour so that the flavors can develop. Serve in the lettuce leaves.
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