Saladu Ñebbe – Senegalese Black-Eyed Pea Salad

Serves 4 to 6

Ingredients

5 cups cooked black-eyed peas (canned or frozen are ok)

¼ cup lime juice

1 cup flat leaf parsley, chopped

½ cup olive oil or oil of choice

10 scallions or bulb onions, roughly chopped

1 red bell pepper, stemmed, seeded and chopped

1 cup fresh tomato, chopped

1 hothouse cucumber, seeded and chopped (any cucumber will work)

2 serrano peppers (or any hot pepper of your choice), seeded and chopped

Kosher salt & pepper to taste

Avocado, for garnish

Step 1

In a large bowl whisk together the lime juice, parsley and olive oil until emulsified.

Step 2

Add the cooked black-eyed peas, scallion, red bell pepper, serrano pepper, tomato and cucumber.

Step 3

Stir to coat with the dressing.

Step 4

Taste and season with salt and pepper.

Step 5

Cover and set aside for one hour to marinate and to let flavors meld.

Step 6

Taste and adjust seasoning.

Step 7

Can also be marinated in the refrigerator overnight.

Step 8

Serve at room temperature.