Saladu Ñebbe (Black-Eyed Pea Salad)

Simple and satisfying, this chile-spiked black-eyed pea salad dressed with fresh lime juice is a great side dish for grilled fish. The longer it sits, the better it tastes, so let it marinate for an hour or more before serving.

Ingredients:

• ¼ cup fresh lime juice
• 1 cup roughly chopped parsley
• 1 cup canola oil
• 5 cups cooked black-eyed peas
• 10 scallions, roughly chopped
• 1 red bell pepper, stemmed, seeded, and finely chopped
• 1 medium tomato, cored, seeded, and finely chopped
• 1 medium cucumber, seeded and finely chopped
• 1 habanero chile, stemmed, seeded, and minced
• Kosher salt and freshly ground black pepper, to taste

Method:

1. In a large bowl, whisk together the lime juice and parsley. While whisking, drizzle in the canola oil to make a smooth dressing.

2. Add the black-eyed peas, scallions, bell pepper, tomato, cucumber, and chile to the dressing. Season the mixture with salt and pepper. 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.

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