Garden Fresh Black-Eyed Pea Salad

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.

• Ready In: 45 mins
• Serves: 8

Ingredients

• 1⁄2 lb black-eyed peas
• 1  quart water
• 1  teaspoon salt, divided
• 1  tomatoes, 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.