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Senegalese Black-Eyed Pea Salad

This dish is firmly rooted in Senegal, and if you tell your friends and family you’re serving them an African dish, it may sound very exotic. But upon tasting it, we think it won’t strike you as that unusual. It’s a very fresh take on a black-eyed pea salad, and we could see this recipe right at home in a summer salads feature in any food magazine. (Tone down the spice level, and this dish wouldn’t be at all out of place in Southern Living.) It’s like a CSA share in a bowl: a cucumber, fresh herbs, hot peppers, and a tomato, all chopped up, then tossed with lime juice, oil, and of course, black-eyed peas. Our habanero was hot — very hot! But the was well balanced by the bold freshness of the lime and other ingredients. Some dishes make you crave summer, and this is one of them. We can’t wait to make it again when we have all these ingredients on hand, all at their summery best.

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CategoryCuisine, Cooking MethodTagsDifficultyBeginner

Yields8 Servings
Prep Time15 minsCook Time10 minsTotal Time25 mins

 ¼ cup fresh lime juice
 1 cup roughly chopped parsley
 1 cup canola oil
 5 cups cooked black-eyed peas
 10 scallions, roughly chopped
 1 red bell pepper, stemmed, seeded, and finely chopped
 1 medium tomato, cored, seeded, and finely chopped
 1 medium cucumber, seeded and finely chopped
 1 habanero or Scotch bonnet chile, stemmed, seeded, and minced
 Kosher salt and freshly ground black pepper, to taste

Get Recipe Directions Here >>

Ingredients

 ¼ cup fresh lime juice
 1 cup roughly chopped parsley
 1 cup canola oil
 5 cups cooked black-eyed peas
 10 scallions, roughly chopped
 1 red bell pepper, stemmed, seeded, and finely chopped
 1 medium tomato, cored, seeded, and finely chopped
 1 medium cucumber, seeded and finely chopped
 1 habanero or Scotch bonnet chile, stemmed, seeded, and minced
 Kosher salt and freshly ground black pepper, to taste

Directions

Senegalese Black-Eyed Pea Salad

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