Senegalese Black-Eyed Pea Salad
Ingredients
The salad
-
5
cups
cooked black-eyed peas
-
1
cup
chopped parsley
-
10
pieces
scallions, roughly chopped
-
1
medium
red bell pepper, finely chopped
-
1
cup
cherry or grape tomatoes, chopped
-
1
medium
cucumber, finely chopped
-
2
pieces
serrano peppers, minced
-
sea salt
to taste
-
black pepper
to taste
The dressing
-
¼
cup
fresh lime juice
-
½
cup
olive oil
Optional additions
-
cooked brown basmati rice
optional
-
sliced avocado
optional
Instructions
- Whisk together lime juice and parsley in a large bowl.
- Slowly drizzle in olive oil while whisking to create a smooth dressing.
- Add black-eyed peas, scallions, bell pepper, tomatoes, cucumber, and minced peppers to the bowl.
- Season with salt and pepper, then toss the salad with a large spoon.
- Cover and let sit at room temperature for at least 1 hour or refrigerate overnight to marinate.
- Serve chilled or at room temperature, optionally over brown rice and topped with avocado.
Nutrition Facts (estimated)
Servings
4 to 6
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
10g
Sodium
200mg
Cholesterol
0mg
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