Senegalese Black-Eyed Pea Salad (Saladu Ñebbe)

Recipe by Cookie + Kate · ★ 4.9 (11) · indexed by SeasonSort

• ¼ cup fresh lime juice
• 1 cup chopped curly parsley
• ½ cup olive oil
• 5 cups cooked or defrosted black-eyed peas or 3 cans black-eyed peas, rinsed and drained
• ½ cup chopped green onions
• 1 red bell pepper, stemmed, seeded, and finely chopped in season · cheap now
• 1 cup cherry or grape tomatoes, chopped
• 1 medium cucumber, seeded and finely chopped in season · cheap now
• 2 serrano peppers or 1 habanero or Scotch bonnet chile, stemmed, seeded, and minced
• Salt and freshly ground black pepper, to taste
• Cooked brown basmati rice
• Sliced ripe avocado

Nutrition as published by Cookie + Kate. Cost is an estimate from this week’s regional produce & meat prices plus typical pantry costs. Indexed as factual data — the full method and photos live on Cookie + Kate.

• Add a protein: grilled chicken or a fried egg, canned chickpeas or black beans, or crispy tofu.

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