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Black-eyed pea salad

Time 45 minutes
Yields Serves 8
Black-eyed pea salad
1

In a medium saucepan, gently boil the peas in the 1 quart water until tender, about 30 minutes. Season with one-half teaspoon salt near the end of the cooking time. Strain and set aside.

2

In a large bowl, mix together the tomato, cucumber, bell pepper, green onions, parsley, lime juice, habanero, remaining one-half teaspoon salt and one-eighth teaspoon pepper, or to taste. Gradually pour in the oil while whisking the mixture together. Gently fold in the black-eyed peas. Cover and allow to sit for 1 hour so that the flavors can marry. Serve in the lettuce leaves.

Adapted from “Yolele! Recipes From the Heart of Senegal” by Pierre Thiam.

Amy Scattergood is a staff writer for the Food section of the Los Angeles Times.
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