African Black-Eyed Pea Salad (Saladu Nebbe)
- 1/4 cup fresh lime juice (about 2 1/2 limes, juiced)
- 1 cup chopped parsley
- 1/2 cup olive oil
- 5 cups cooked black-eyed peas (roughly 3 cups dried peas makes 5 cups cooked, see notes for cooking instructions)
- 10 scallions, roughly chopped
- 1 red bell pepper, stemmed, seeded, and finely chopped
- 1 cup cherry or grape tomatoes, chopped
- 1 medium cucumber, seeded and finely chopped
- 2 serrano peppers or 1 habanero or Scotch bonnet chile, stemmed, seeded, and minced
- Sea salt and freshly ground black pepper, to taste
- Cooked brown basmati rice (optional)
- Sliced avocado (optional)
- This recipe is vegan
- This recipe is gluten-free
- Produce
- Avocado (1)
- Black-eyed peas, cooked (5 cups)
- Cherry or grape tomatoes (1 cup)
- Cucumber, medium (1)
- Parsley (1 cup)
- Red bell pepper (1)
- Scallions (10)
- Serrano peppers or 1 habanero or scotch bonnet chile (2)
- Cooking & Baking
- Olive oil (1/2 cup)
- Sea salt and freshly ground black pepper (1)
- Pasta & Grains
- Basmati rice, Cooked brown (1)
- Drinks
- Lime juice, fresh (1/4 cup)
Preparation
Read recipe preparation on cookieandkate.com
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Recipe Stats
Published June 8, 2012 (8 months ago).
16 people saved this recipe.
