Ingredients
¼cupfresh lime juice,about 2½ limes
1cupparsley,chopped
½cupolive oil
5cupsblack-eyed peas,cooked, roughly 3 cups dried peas make 5 cups cooked
10scallions,roughly chopped
1redbell pepper,stemmed, seeded, and finely chopped
1cupcherry tomatoes,or grape tomatoes, chopped
1medium cucumber,seeded and finely chopped
2serrano peppers,or 1 habanero or Scotch bonnet chile, stemmed, seeded, and minced
sea salt and freshly ground black pepper,to taste
brown basmati rice,cooked, optional
avocado,sliced, optional
Preparation
In a large bowl, whisk together the lime juice and parsley. Continue whisking as you slowly drizzle in the olive oil to make a smooth dressing.
Add the black-eyed peas, scallions, bell pepper, tomato, cucumber, and minced pepper to the bowl. Be careful not to transfer tomato juice and seeds to the salad.
Season the mixture with salt and pepper and use a big spoon to toss the salad.
Cover and set aside at room temperature for at least 1 hour, or refrigerate up to overnight to marinate and meld the flavors.
Serve chilled or at room temperature. To make this salad a main dish, serve it on top of cooked brown basmati rice and top with avocado slices.
