Black-Eyed Pea Salad

This easy black-eyed-pea salad (salatu niebe) is a riot of colors on the plate- cooked peas (native to Africa), diced tomato, cucumber,bell pepper, scallions anmd parsley. Dressed with lime juice and olive oil- and a minced habanero chile- the salad is a perfect side to grilled kebabs or simply spooned into a lettuce cup. From the food section of the December 17,2008 Houston Chronicle that featured recipes from "Yolele! Recipes from the Heart of Senegal", the debut cookbook from chef-restauranteur Pierre Thiam. Prep time does not include soaking time for beans or marinating time for the salad.

• Ready In: 45 mins
• Serves: 8

Ingredients

• 1⁄2 lb black-eyed peas, soaked in water to cover for 1 hour
• 1  teaspoon salt (divided use)
• 1  tomatoes, peeled, seeded and diced
• 1  cucumber, seeded and diced
• 1  red bell pepper, seeded and diced
• 1  bunch green onion, chopped
• 1⁄2 bunch flat leaf parsley, roughly chopped
• 2  limes, juice of
• 1  habanero pepper, seeded and finely diced
• 1⁄8 teaspoon fresh ground black pepper (to taste)
• 2⁄3 cup  best-quality olive oil
• 8  lettuce leaves, for serving

Directions

1. In medium saucepan, gently boil peas in 1 quart water until tender, about 30 minutes.
2. Season with 1/2 teaspoon salt near the end of the cooking time. Strain and set aside.
3. In a large bowl, mix the tomato,cucumber,bell pepper,green onions,parsley, lime juice, habanero, remaining 1/2 teaspoon salt and black pepper.
4. Gradually pour in the olive oil while whisking the mixture together.
5. Gently fold in the black-eyed-peas.
6. Cover and allow to sit for 1 hour so that flavors can blend; serve in the lettuce cups.