 |
Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 8 |
|
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. Ingredients:
1/2 lb black-eyed peas, soaked in water to cover for 1 hour |
1 teaspoon salt (divided use) |
1 tomato, 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.
|
|